Instructions: Wash the rice in several changes of cold water and drain then leave it to sit for about 30 minutes.

Meanwhile combine the vinegar with the sugar and salt in a small pan and bring to a bubble.

Remove from the heat stir until the sugar has dissolved and leave to go cold.

Next put the drained rice into a deep saucepan and level it off.

Add 650ml water cover and bring to a bubble.

Cook for 2 minutes then reduce the heat to very low and leave for a further 8 minutes without lifting the lid.

Remove from the heat uncover the pan cover with a tea towel and replace the lid on top.

Leave to stand for 5 minutes.

Then using a wooden spatula or spoon gently turn the grains through; cover again with the towel and lid and leave for a further 5 minutes.

Next turn out onto a deep tray and using a wooden implement again paddle in about 3/4 of the vinegar mixture: taste and add extra if required. While paddling its a good idea to fan the rice so that it cools rapidly this will also enhance its glossiness.

Mix the soy sauce with the mirin and when youre near to serving slice the tuna into domino like shapes with a sharp knife then bathe them for just 5 minutes (and no longer) in the sweet soy mixture.

Meanwhile sprinkle the cucumber batons with a few drops of rice vinegar and nnx the grated white radish with the chilli if using.

To serve mound the sushi rice into small bowls arrange a little stack of cucumber and tuna on each then add a teaspoon of the hot radish a tuft of spring onion and a scattering of toasted sesame seeds.

Serves 4 as a light lunch or starter

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