Something fishy with Simon Rhodes, Lobster Pot Fishmongers, Old Town, Swindon

AS the summer is approaching and (with a bit of luck!) the weather turns warmer our eating habits change to something a little lighter like salads and cold dishes.

Seafood becomes a lot more popular in the summer months maybe as people get in the holiday mood and reminisce about past times sitting in the sun near the beach eating wonderfully fresh shellfish and seafood accompanied by a cool glass of something.

One dish that works well during the summer is the Japanese cuisine of sushi and sashimi. Sushi refers to any dish made with vinegared rice. While raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all.

Sashimi is the preparation of raw fresh fish and served with accompaniments such as pickles and miso soup. Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.

Sashimi is also usually served with soy sauce, wasabi and fresh pickled ginger. Careful on the wasabi though, too much can make your eyes water like hot horseradish.

Sushi and sashimi are great fun to prepare and the taste is indescribably fresh. Only the freshest of fish such as tuna, bass, mackerel and salmon will do. But first you have to make Japanese sushi rice and I have a fail safe method.

First put 500g of rice in a bowl (it is important to use proper sushi rice). This needs to be washed about five times. The cloudy water should run clear. Place the rice in saucepan and add about 110% water to the volume of rice. Bring it to the boil and cover and let it simmer for 17 minutes. Remove from the heat and let it stand for 17 minutes. Remove the rice from the pan and spread it onto a tray. When the rice is about 50C add a sprinkling of sushi vinegar and salt and stir it in. You should now have fluffy but slightly sticky rice. To make your sushi rolls spread the rice on a piece of seaweed, accompany with some raw tuna or salmon, sliced cucumber and spring onion and roll it together. With a sharp knife slice the sushi into interesting shapes. It takes a bit of practice but once you get the hang of it is great fun.