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salt

1. Boil rice.

2. Heavily salt salmon and leave for at least 30 minutes.

3. Preheat grill.

4. Wipe off salt from salmon with absorbent kitchen paper and grill salmon under high heat until both sides are lightly burnt.

5. Remove skin and break flesh into rough flakes.

6. Put cod roe in a small bowl, sprinkle with sake and make into a paste.

7. Add a pinch of chili powder, if wished.

8. Put sesame seeds in a small saucepan and quickly toss over high heat.

9. Place a sheet of nori over low heat and swiftly turn over a few times to bring out the flavor.

10. Using kitchen scissors, cut it into 8 pieces.

11. Repeat if using a second sheet.

12. Put 2 tablespoons rice into each of 4 wet teacups.

13. Make a hole in centre of each, put 1 teaspoonful salmon into each one and press to cover with rice.

14. Wet hands and rub with salt.

15. Turn out rice on to your hand and squeeze, shaping it into a round.

16. Sprinkle with sesame seeds and partly wrap with nori.

17. Make 4 more with cod roe inside but with no sesame seeds.

18. Mix rest of the rice with remaining ingredients to make 4-5 rice balls.

Make about 12.

1 tbsp peanut oil

2 cloves garlic, crushed

200g fresh shiitake mushrooms, thinly sliced

5 spring onions, chopped

60g drained and chopped water chestnuts

150g fresh baby corn, roughly chopped

650g raw medium prawns, peeled, deveined and roughly chopped

500g fresh rice noodle rolls

oil, for brushing

Sauce

60ml light soy sauce

2 tsp sesame oil

1 tsp grated fresh ginger

1 tsp sugar

2 tbsp Chinese rice wine

1. Heat a wok over high heat, add the oil and swirl to coat.
2. Add the garlic and mushrooms and stir fry for 1 minute, or until soft.
3. Then add the spring onion, water chestnuts, baby corn and prawns.
4. Cook for 2 minutes, or until the corn is just tender and the prawns are beginning to turn pink, then remove from the heat.
5. Carefully unroll the rice noodle roll and cut it in half.
6. You need two 24cm x 16cm rectangles.
7. Place 1/4 cup of the prawn mixture along one short end of each rectangle, leaving a 3cm border.
8. Fold both sides of the noodle roll towards the center, then roll up like a spring roll.
9. Cover with a damp tea towel and repeat with the remaining noodle rolls and prawn mixture.
10. Line a bamboo steamer with baking paper, brush with a little oil, then place the rolls in, seam-side-down.
11. Place the steamer over a wok filled with simmering water, and steam for 4-5 minutes, or until the prawns are cooked through.
12. Meanwhile, place the soy sauce, sesame oil, ginger, sugar and rice wine in a small saucepan and stir over medium heat to warm through.
13. Place the rolls on a platter and drizzle with the sauce just before serving.

If you can't buy peeled raw prawns, buy 1.3kg and peel them yourself. This will add about 15 minutes to your preparation time.

Ready to eat in 30 minutes

Serves 4 - 6