Marmite sushi rice

Boil the rice on a high heat for five minutes. A pint of water might look like too much initially, but don’t worry – the rest of the cooking will take care of that.

After five minutes, turn the rice down to a medium heat and add the Marmite. Feel free to add more or less than stated, to taste.

Stir well. Marmite dissolves in boiling water, but as it is so thick, it takes a lot of stirring first.

Continue to stir and simmer the rice for thirty minutes or so – the rice will absorb much of the liquid, and the rest will evaporate, leaving you with a thick, gloopy mixture like a paste.

While simmering the rice, slowly add and stir in the sugar, soy sauce, vinegar, ginger and pepper. The amounts of each listed above are approximate – add more sugar if your rice doesn’t taste sweet enough to you, more ginger if it doesn’t taste fresh enough, and so on.

While the rice is simmering, quickly fry an onion.

If you want peas in your rice, add those to the rice pot towards the end – peas cook in no time, especially from frozen.

Once the onion is cooked and the rice is ready, dump the rice into the frying pan and stir the onion through it. If you need to, you can keep stirring this dish over a low heat for as long as necessary.

To serve, wrap the Marmite sushi rice in seaweed or thinly-sliced fish or meat, as you would normal sushi rice. Alternatively, add the meat or vegetables of your preference to the dish itself and serve in a bowl.