Ingredients:

For the egg crepe
2 eggs, beaten

Half a tsp caster sugar

pinch of salt

Half a tsp flavourless oil

For the filling
10g skinless salmon fillet

5g green beans, trimmed

20g cucumber, deseeded

20g avocado, peeled and stoned

20g bamboo shoot, trimmed

20g shiitake mushrooms, trimmed

70g prepared and seasoned sushi rice

To finish
4 cooked prawns, halved lengthways

8 x 6cm lengths of chive

Method:

Makes four pieces. Mix together the eggs, sugar and salt, and heat the oil in a 30cm frying pan. Add the egg batter and swirl the pan to coat the base. When it has set, flip the crepe and cook the other side for 30 seconds. Remove from the pan.

For the filling, cut everything except the rice into five millimetre cubes. Mix them evenly through the rice.

Cut the crepe into four quarter circles. Place one-quarter of the rice mixture in the centre of each piece of crepe. Wrap as you would a present, to enclose the filling in a neat box. Arrange on a platter, adding two prawn halves and two chive lengths to each.

To cook the prawns: Start with shell-on king prawns. Insert a slim bamboo skewer into each, from underneath the tail, running up the belly to the head end. The idea is that the skewer keeps the prawn straight.

Bring a large pan of salted water to a boil and add the prawns on their skewers. Return to a boil and cook for one minute, or until completely pink, then drain and leave for 10 minutes.

Peel the prawns and discard the shell and head, but leave the tail in place. Score the flesh of each prawn up the belly, and open it out like a book.

Sushi Slim by Makiko Sano, with photographs by Lisa Linder, is published by Quadrille