Bukabuka Makizushi
by Chloe 'Pesky' McGenn for £4.20

17th April 2006

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5. For that authentic sushi look, I also decided to chop some peppers into strips for stuffing down the middle of the fish.

6. After the ten minutes were up, I decided to make the sushi straight away. I got over excited. If you’re planning to recreate, please leave the rice to cool as we shall see later…

7. The knack here is getting the rice between the cake tin and the glass without disturbing the position of the glass or nori. Being a clumsy git, I ended up cleaning it up afterwards.

8. Once the rice is pressed down nice and tight, you can put it in the fridge to cool and set.

9. Thirty minutes, or in my case about thirty seconds, later, you can ease out the glass, and stuff the innards with the tuna.

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