Atlantic halibut maki sushi

It is sushi rice and Atlantic halibut rolled inside a sheet of nori, then cut into bite-sized pieces. Cucumber or avocado may be added, but the fish can be served raw or cooked.

It can be raw, lightly seared or cooked; the menu or counter should say which. If you make it at home, use fish specifically prepared for eating raw, or cook the halibut first.

Spread a thin layer of cooled, seasoned sushi rice over nori, leaving a strip clear at the far edge. Add halibut and, if you like, cucumber; roll firmly with a bamboo mat and slice with a damp, sharp knife.

Refrigerate it promptly at 5°C or below and eat it within 24 hours. Sushi is best eaten on the day it is made, as the rice firms up in the fridge.

Serve it with soy sauce, pickled ginger and a little wasabi. Miso soup and a simple cucumber salad make familiar accompaniments without overpowering the fish.

Salmon gives a richer, fattier filling; cooked prawns make a mild alternative. For a meat-free roll, try cucumber and avocado.

Maki is rolled in nori and cut into pieces, while nigiri is a hand-shaped mound of rice topped with a slice of fish. Atlantic halibut nigiri has 5 g of protein per 100 g, compared with 5 g for the maki.