(1) Place 3 shiso leaves over the area without rice, and top this with a line of mackerel.
(2) Interview by Mina Holland Shime saba and shiso ura hosomaki A small inside-out roll with mackerel, shiso leaves and white sesame seeds Makes 4-6 rolls (24-36 pieces) For the sushi rolls a 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 hands marinated mackerel 2 x 100g fillets (see below) nori 2-3 sheets sushi rice 4-6 handfuls (roughly 320-480g) white sesame seeds 4-6 tsp shiso leaves or coriander leaves 6-9 cut in half lengthways For the marinated mackerel mackerel 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 rice Japanese rice 3 cups water 3 cups rice vinegar or brown rice vinegar 120ml sugar 3 tbsp sea salt 1 tbsp Step one: Marinade, soak and slice Step one.
(3) Photograph: Sarah Dunn 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.
(4) It combines marinated mackerel with shiso (a Japanese leaf that looks like a nettle, tastes like mint and grows easily indoors).