Skip to groceries navigation menu Stock up the cupboards Canned, tinned & packaged foods Crisps, nuts & snacking fruit Rice, pasta & noodles Cooking sauces & meal kits Sugar & home baking Cooking ingredients & oils Table sauces, dressings & condiments Jams, honey & spreads Instant snack & meals Yutaka Sushi Rolling Mat Only £1.00: Save 30p Social Links (may open in a new window) Bamboo mat for making sushi rolls Perfect for all types of sushi rolls Yutaka® is the registered trademark of Tazaki Foods Ltd. Tazaki Foods Ltd.,PO Box 11412,Enfield,EN3 7ZH,U.K. Country of origin: China Important InformationThe above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.You should always read the label before consuming or using the product and never rely solely on the information presented here.If you require specific advice on any Sainsbury's branded product, please contact our Customer Careline on 0800 636262.

For all other products, please contact the manufacturer. This information is supplied for your personal use only. It may not be reproduced in any way without the prior consent of Sainsbury's Supermarkets Ltd and due acknowledgement. Enter your postcode to check we deliver in your area. Alcohol promotions available to online customers serviced from our Scottish stores may differ from those shown when browsing our site. Please log in to see the full range of promotions available to you."They love the precision." But sushi isn't too tricky to make at home, says Yuki, "if you have a few essential tools and ingredients. I buy everything in UK supermarkets." For OFM, she is making ura hosomaki, small sushi rolled "inside out", concealing the black seaweed (nori) within a rice exterior. It combines marinated mackerel with shiso (a Japanese leaf that looks like a nettle, tastes like mint and grows easily indoors). An easy introduction to homemade sushi. Get yourself a starter kit.

Bamboo mats are available in supermarkets and you won't need any equipment you don't have already, just a saucepan, baking tray, clingfilm and a sharp knife. where to buy sushi grade fish in floridaPlus a bowl of water to dip your fingers into – to stop rice sticking to your hands.sushi club delivery capital federal Japanese brands such as Clearspring are available in supermarkets and make sushi rice, wasabi, rice vinegar and nori (seaweed) squares. sushi grade fish grocery storeFor specialist items including tobiko or powdered seaweed, try London's Japan Centre or the website kazari.co.uk. sushi grade ahi tuna calories

Lastly, make sure your fish is the best quality and sustainably sourced. sushi new york anthony bourdainInterview by Mina Hollandsushi kiss mac lipstick uk A small inside-out roll with mackerel, shiso leaves and white sesame seedssushi and buy barajas Makes 4-6 rolls (24-36 pieces)For the sushi rollsa sushi mat (if using a bamboo mat, cover it tightly with clingfilm to stop the rice sticking in the grooves)a bowl of cold water to stop rice sticking to your handsmarinated mackerel 2 x 100g fillets (see below)nori 2-3 sheetssushi rice 4-6 handfuls (roughly 320-480g)white sesame seeds 4-6 tspshiso leaves or coriander leaves 6-9 cut in half lengthways For the marinated mackerelmackerel fillets 2 x 100g fillets sea salt 2 big handfuls (60g)rice vinegar or brown rice vinegar 400-500ml (or sufficient to cover the fillets)

For the sushi riceJapanese rice 3 cupswater 3 cupsrice vinegar or brown rice vinegar 120mlsugar 3 tbspsea salt 1 tbsp To marinate the mackerel, place fillets on a flat plate, sprinkle salt on both sides and rub in gently. Leave for 1 hour and then rinse under cold running water and pat dry with a paper towel. Put fillets into a deeper dish, cover with the rice vinegar and leave for 45 minutes. Remove mackerel and pat dry. Run your finger along the fillet and remove any bones with tweezers. Then slice the mackerel into pieces as long as a nori sheet and 1cm wide. To cook your sushi rice, first wash it several times in a sieve until the water runs clear. Drain the rice then soak in cold water for at least half an hour (1-2 hours gives the perfect result). Put rice into a pan with an equal volume of water and bring to the boil, put the lid on and reduce the heat then simmer on the lowest heat for 8-10 minutes (set a timer). All the water should be absorbed. Next, put the rice into a flat-based bowl, carefully add the rice vinegar, sugar and salt and cool down the rice with a hairdryer on a cool setting.

Take your bamboo mat and cover it tightly with clingfilm to stop the rice sticking to the grooves of the mat. Take a nori sheet and, following the central line running across it, cut it in half before laying half a sheet along the bottom half of the bamboo mat. Dip your fingers into the bowl of water and scoop up a half handful of rice. Put a thin layer of rice all over the nori sheet, leaving the bottom 1cm of the sheet clear. Make sure you distribute the rice evenly, pressing down gently. Sprinkle 1 teaspoon of white sesame seeds over the rice - these will end up on the outside of the roll. Hold the left side of the nori with both hands and flip over on the mat, so that the rice is facing down. Place 3 shiso leaves over the area without rice, and top this with a line of mackerel. To roll your hosomaki, hold the mackerel and shiso leaves with your index fingers and start rolling with the mat from the bottom edge, little by little. Keep rolling 3 or 4 times, each time opening the mat to make sure it is tightly rolled.