Cucumber Maki Sushi

First of all prepare a bowl of water with some vinegar in it to wet hands to make it easier to handle the rice, which is very sticky

Put one half of the nori shiny side down on the bamboo mat; moisten your hands with the water and pick up a handful of rice and shape into a cylinder

Put it in the middle of the seaweed and spread thinly all over it leaving about 2cm bare on the side away from you

Spread a thin strip of Wasabi with your finger down the middle of the rice and put a line of cucumber on top making sure to take the filling right to the edges; sprinkle half the sesame seeds over

Roll the mat gently starting from the front edge, pinch together, then complete the roll and squeeze firmly

Repeat with the other half of nori seaweed

The sushi can be wrapped in clingfilm and left like this until you are ready to cut and serve

To serve cut in half with a wet knife, trim off the end (optional - you may like to leave the ends of the cucumber sticking out); cut each half in 3 and arrange on a serving platter

Serve with small dishes of soy sauce, pickled ginger and Wasabi paste