It’s been over 7 years since I left Dinings. Hard work it was, but satisfying and the food we served there was a Premier League. Never will I appreciate a supermarket sushi after what I was fortunate enough to taste and eat regularly back then.

Yesterday I sent a quick message to one of my former bosses, asking him how to make a proper fantastic sushi rice- in terms of flavouring. He was kind enough to send me a nice little formula for 250g of sushi rice, I used it as instructed and last night we had the best home made sushi to date. I flavoured the rice with 55g of rice vinegar, 35 g of caster sugar and 10g of salt, all dissolved and added to cooked and slightly cooled rice. When I tasted it I found it very sweet, but didn’t question Chief’s expertise and proceeded to roll my sushi. We had spicy tuna, as always, salmon avocado, salmon and asparagus, avo and cucumber for Izzie. That slightly sweet rice, when wrapped in nori and combined with the fish and extras was just something else. Both Florek and I were stunned. And we will be doing our rice like this from now onwards.

I also made a little starter with salmon sashimi and ponzu, ponzu however with yuzu juice, not lemon. Fresh, zingy, delicious!!!!