A recipe for what I am going to call Sushish:
- Sushi rice
- Smoked mackerel
- Wasabi paste
- Yuzu sauce (or lemon juice)
- Fish paste
- Green beans
- Spring onions
- Ginger (pickled if you can get it)
- Soya sauce
Start your sushi rice cooking by your favourite method of cooking rice - mine is to steam it in a steamer, with a slight dash of sesame oil mixed into it. Chop your carrots to the size you like them and include them in the rice bowl / pan - leave them at the top, because you'll want to lift them out separate from the rice.
Prepare your mayonnaise sauces - take three small bowls, putting a dollop of mayonnaise in each, and mix in to one of each to your preferred taste a squirt of wasabi paste, a splash of yuzu sauce (or lemon juice if you can't get yuzu), and a blob of fish paste. If you want to try different mayonnaise sauces, or a different number of sauces, do accordingly according to how you feel.
Chop your green beans, mushrooms, spring onions, and ginger to the size and shape you like them to be, and stir fry them - test the carrots, and when they're nearly done fish them out of the rice pan and add to the stir fry pan.
If you're having your smoked mackerel hot, you'll be wanting to start heating it up sufficiently long before everything else is done that it's nice and hot, but not so long before that you're going to end up overcooking it; if you're having it cold anyway it doesn't matter, and if the fish is raw you'll have to cook it anyway, unless you like raw fish.
When it's all done, serve in a poncey manner on a poncey plate.