Hoisin Carrot Temaki

Firstly for the sushi rice, add the rice and water to a saucepan and bring to the boil, then turn down to simmer. Cook for 20 minutes whilst stirring occasionally, until the water has been absorbed and the rice is tender. Mix in the mirin then spread the rice onto a tray to cool down.

For the hoisin carrot, heat the sesame oil in a frying pan over a medium heat, then add the Chinese 5 spice and carrots and cook for 3-4 minutes until the carrots begin to soften. Then add the hoisin sauce and cook for a further 4-5 minutes, until the sauce reduces and thickens and becomes sticky. Allow to cool.

To make the temaki cut a sheet of nori in half horizontally making two rectangles.
Take one rectangle of nori, then split the rice into six equal portions and with one portion make a square of rice covering the left half of the nori sheet. Place some of the carrot mix, spring onions, cucumber and red pepper diagonally on the square of rice from top left to bottom right. Then brush a little water on the right side of the nori sheet, and fold the bottom left corner of the rice up to the top right corner of the rice forming a cone, and wrap the remaining nori around the cone to seal it. Repeat this with the remaining ingredients.