Boil 200g sushi rice.
Finely slice a small (snack) cucumber and a big radish.
Bring 75ml rice vinegar to the boil with 1tbsp caster sugar and tsp salt, cool and reserve
Once the rice is cool, mix with 4 tbsp of the vinegar and 1 tsp black sesame seeds.
Put the rest of the vinegar in 2 small bowls and add cucumber in one and the radish slices in the other. Keep in the fridge for an hour.
Start the sushis with rice, the cucumber and 1/2 salted raw herring.
Cover with rice.
Continue with radish slices and another 1/2 herring
Finish with wakamé, wasabi mayo, green wasabi sesame seeds and a crispy triangle of toasted nori.
(My version of a recipe by Karin Luiten)
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