Prep time - 20 minutes

Cook time - 10 minutes

Difficulty - Medium

Serves / makes - 10 squares

Ingredients

200g white sushi rice

240ml water

1 tablespoon sushi rice vinegar

1 handful coriander leaf

1 -2 teaspoon wasabi paste

1 tablespoon yuzu juice (lime is a substitute)

1 tablespoon extra virgin olive oil

1 handful cashew nuts

1 tablespoon sesame seeds

1 pack shiso leaves (can be substituted with basil plus mint leaves)

1 pack chives (optional)

Equipment

Saucepan

Hand blender

Frying pan

Method

1. Put the sushi rice in a saucepan, add running cold water from a tap, pour off the water and repeat this a few times until the water runs clear. Add the 240ml water to the rice. Put the pan on a high heat with the lid on. When it reaches boiling point reduce the heat to a low simmer. After 10 minutes check the rice. If the water has evaporated take off the heat. If the water has not evaporated keep it on a low heat until it has.

2. Once the rice is cooked, take it off the heat but keep the lid on for a further 10 minutes to steam the rice. Remove the rice from the pan into a bowl. Mix the vinegar into the rice and set the rice aside to cool for 15 minutes.

3. Blend the coriander leaf, wasabi, yuzu, oil and cashews with a hand blender till smooth. Add salt to taste.

4. Toast the seeds in a frying pan on a medium heat. Cook them until they have coloured slightly.

5. To shape the rice you can either use a rice cube or wet your hands and mould the rice into balls. To assemble the sushi take one wasabi leaf, add some pesto to the centre of the leaf. Take one rice cube/ball, dip it in the seeds, put it on the leaf seed-side up. Press the outer leaf onto the sides of the rice cube/ball. Sometimes the outer leaf does not stick that well to the rice. If this happens tie it with a chive.