Yukari Werrell makes sushi.

I'm going to make sushi roll. And shall I explain what are the ingredients? Yes. So, now, this is a... I think it's made of, originally, bamboo. And then tied up. And nori, got a smooth side outside, rough side inside. So rough side up, put rice. Slightly vinegar, added a bit of sugar. And sushi means vinegar rice. And then vinegar will preserve food, especially raw fish. But we're not using raw fish here. It's virtually vegetarian. When I visit people's house, I just have nori and this, what we call sudare. And I just ask people, do you have cucumber? Do you have carrots? Do you have eggs? Becky happens to have the Chinese mushroom, so it really make it rather authentic. So I'm very pleased about it. Don't fill it up to the corner. And then just, you know, like so. It should be to the edge. I'm not doing it very well. And then, but leave a bit of space, top and bottom. And then use cucumber as a center. Right? You want something hard for the center. And that bit may be hard, I think. And then carrot. That was slightly cooked, boiled. And another color. Nice and long. Maybe we don't need so much, do we? I'm looking for something smaller. Maybe that will do. For this edge. And then the egg should be, like, I wanted to make it like a very thin. And then a very thin pancake type look. And then slice them thinly. But instead I think it looks like a scrambled egg. It's okay, though. I hope you don't mind. That was because I didn't have the right oil. We should have used sunflower. We used sesame and it just decided to stick. Either sesame or olive oil. And I think olive oil would be a bit of Western taste. So I stick to sesame oil. But I didn't put enough oil, so it stuck. So then I just put this sliced mushroom, Chinese mushroom. And I cooked it in soy sauce. And added a bit of sugar. Now, the most important part. Okay. Yes. Then you just push. And then roll. Press it. We're doing rice here. I don't like it. Okay. Sorry. Press it. And then, right. Oh, wow. It works. So you're squeezing it together. And then you roll it. Wow. And then go this way. I don't want this rice sticking out. It's okay. It's a clean oil. And then you press it hard. You have to stick all the rice granules together. Yes, and see what's going to happen. And it's a roll. Oh, wow. Yay. So I probably make like five rolls. Okay. Then slice them. Okay. So it's like a Swiss roll. So shall we watch you do another one? Okay. Not to fill up the edge. But it's okay to fill up this edge. This end bit. Then you won't waste. I always have a bit of... I mean, if you're a professional, you're supposed to fill it up. And then no wastage. But I always have a little bit of... We did have a bowl of water to keep the spoon wet as well. And we forgot to bring it out. Shall I run and get it? Yes, please. So after doing this... Oh. It's getting better and better. It's just beautiful. Cucumber. Cucumber because it's rigid in the center. Yeah. This was cut in half. That was good. And this is the cucumber out of Dean's garden. Yes. Our friend gave us the cucumber. Dean at that plant place, thank you very much for the cucumber. Yes. It's just the right length. That's good. It was. Perfect length. We'll pretend that it came out perfectly. It's not too bad. It still tastes the same. Not too bad. So I just sliced scrambled egg. I was amazed that you actually kept going. And if it was me, the frying pan would have probably gone out the window. Yeah, maybe the water would be perfect. At this stage. Would you like that now? Yes, please. Let's pause. Do this. So, from this side, push. Press it hard. Hold it. And the other side. Like this. Showing I'm not professional. And then, just make it really hard. Press, press, press. Hooray! How amazing. We've added a paperweight. The seaweed kept blowing off. We've got a boat going past. Great. Push. You're very good at this. You had a lot of practice. The rice came out. We've got plenty of extra seaweed space to fold it over though. Yes. Yeah. That was not good. Sorry. It's good. We like to see these mistakes because then we know when we're all doing that, that it happens. There was too much rice outside, wasn't there? I'm going to put that side. Leftover ingredients as a side dish. And then, hooray, one. Ta-da! You see? This is an ancient plate. Where does it come from, Becky? I bought it in France. Oh, really? Years ago, yeah. I don't think this is crane, but more like herring. Picking up fish from the pond or river. It's a really, really old plate. Really heavy stoneware. Yeah, it's really old. It's got some age to it. Oh, great honour. Right, now. It's like a Swiss roll. Now, you have to get the knife. And the real expert will cut from that. And no wastage, but I'm not. So I just cut in the middle. Right. And then, like that. Oh, wow. How pretty. The edges are always a bit messy. So I might have a plate for the edges. And they're what you eat later. When the guests have gone. I mean, I can put it, but they are still loose, isn't it? So can I put it on this? Yeah. We've got lots of bowls and plates because I lived in Singapore for a long time. And I worked at a Japanese school for a couple of years. And lots of my friends were Japanese. So I've got lots of nice pots and dishes and bowls that are actually Japanese. So we're a good team, aren't we, Yukari? So that towel's wet in that bowl. You can do all sorts of things. Some experts combine. Oh, I can't do it. Combine two rolls together. And then, when you cut it, it looks like a yin and yang sign. And I just put whole soy sauce on small plates. And bake it kindly. Squeeze out wasabi. So, I mean, whatever. Some people like hot, some people don't like hot. So, I mean, I didn't mix it with that. And you can just put it with the soy sauce. And the vinegar, ginger. And I was told that when you eat sushi with raw fish, it makes it very cold, the body, because it's watery. And ginger makes your body warm. That's why Chinese, Japanese tend to eat the ginger with fish. It looks really beautiful, Yukari. Thank you so much. Thank you very much for inviting me. I hope you enjoy it. Thank you. I'm going to put this down and get stuck in. Thank you.