200 g/ 7 oz /3/4 cup sushi rice, rinsed and well drained
1 ½ tbsp mirin
50 ml/ 1 ¾ fl. Oz /1/4 cup rice vinegar
4 sheets of seaweed
1 tsp prepared wasabi paste
2 tbsp mayonnaise
¼ cucumber, julienned
1 red pepper deseeded and julienned
1 beefsteak tomato, peeled and deseeded and julienned
4 soft lettuce leaves
1.Put the sushi rice and mirin in a saucepan with 200 ml of cold water. Bring to the boil, then reduce the heat to its lowest setting, cover and cook for 20 minutes. Turn off the heat and let the rice rest for 15 minutes with the lid still on.
2. Tip the rice into a bowl and stir through the rice vinegar and ½ teaspoon salt. Cover with damp cloth and leave to cool to room temperature.
3. Lay the first nori sheet on a bamboo rolling mat and top with a quarter of the rice. Spread it out into an even layer, leaving a 2 ½ cm (1 in) gap along the top edge.
4. Mix the wasabi with the mayonnaise, then toss with the cucumber, red pepper and tomato. Top the rice with a lettuce leaf and a quarter of the vegetable mix, arranged horizontally across the middle.
5. Roll the maki up tightly, using the mat to help you, and slice into six pieces with a very sharp knife. Repeat to make three more rolls. Then slice and serve im