Bring a pan of water to the boil and cook the
edamame for 3-4 mins (or 1-2 mins if using frozen
soya beans) until tender. Drain, sprinkle with salt
and set aside.
Rinse the rice well in cold water until the water
runs clear. Put the rice in a heavy-based pan with
a tight-fitting lid and cover with 200ml water.
Bring just to the boil, then put on the lid, turn the
heat to its lowest point and cook for 15-20 mins,
until the liquid is absorbed. Remove from the
heat and leave with the lid on for another 10 mins.
Spoon the cooked rice into a wide bowl and
leave to cool a little. Stir together the rice vinegar,
sugar and a small pinch of salt, until the sugar
and salt dissolve. Mix this into the cooled rice.
Lay the nori sheet on a sushi rolling mat or sheet
of cling film. With damp hands, spread the rice
over two-thirds of the nori sheet.
Mix the smoked mackerel, mayonnaise and
spring onions, season well with black pepper.
Spread a line of wasabi down the middle of the
rice, if using, and layer on the red pepper pieces,
then the fish mixture. Roll the sushi up, starting
from the end covered with rice. Dampen the
uncovered end to help it stick. Slice into about
6 x 3cm thick pieces.
Pop the sushi rolls into a bento box or
lunchbox, adding the edamame and fruit
to the other compartments.