MAKES 12

Sushi

• 400g sushi rice
• 30ml rice vinegar
• 25g caster sugar
• ½ tsp salt
• 12 nori sheets
• 6 tsp hoisin sauce

Topping

• 1 red pepper, 1 carrot
• ¼ cucumber, 1 small avocado, 10 fresh chives, 5 radishes

Sauce

• Sriracha
• Egg-free mayonnaise

Greased baking tray with vegetable oil

14cm saucer, 12-hole muffin tin

1. Cook the sushi rice following the instructions on the packet. Put the saucepan on a medium heat

2. Pour in the rice vinegar, sugar and salt and heat until the sugar has dissolved. Let cool then pour over the cooked rice, gently stirring until all the liquid is absorbed 

3. Spread the rice over the greased baking tray and let it cool. It should be dry but sticky. Stack the nori sheets and lay the saucer on top

4. Cut around it to make nori circles. Find the centre of the nori stack and cut a neat, straight slit from the centre to the outer edges

5. Take one circle and fashion a cone that is roughly 8cm wide at the base. Wet your finger and brush along the slit to stick it in place

6. Put the cone in a hole in a muffin tin. Repeat to fill all the muffin holes. Wet your hands and roll some rice into the size of a golf ball

7. Poke a hole in the centre and pour in ½ teaspoon hoisin sauce. Pack more rice over the hole to seal in the sauce

8. Smooth the outside and place in one of the nori muffin cases. Repeat to fill all the cases

9. Halve the pepper, remove the stems and seeds and slice. Peel the carrot and cut into matchsticks. Cut the cucumber the same way, halve and stone the avocado, then finely slice. Chop the chives, trim and slice the radishes

10. Make a dipping sauce by stirring sriracha into egg- free mayo to taste

11. Finely chop the pickled ginger, decorate your sushi cupcakes with the prepared vegetables and sprinkle them with black sesame seeds

12. Serve with soy sauce, wasabi, pickled ginger and dipping sauce

BISH, BASH, BOSH is out now in hardback (HarperCollins, £20)