Raw fish goes off pretty quickly, but not so Spray Sushi. With its base units made of UHT-treated, stabilised starches it has a refrigerated shelflife of up to 3 years, or 2 months, covered, at room temperature.

To make a piece it's a simple matter to select the right can from the dozen that make up Spray Sushi, and apply to a base. Using the moulds supplied, press out a piece in the shape of a classic sushi like Makajiki (Blue Marlin), put it on the plastic sheet supplied and give it a brief spray from can No. 4. Presto! Realistic-looking 'sushi', with the 'right' flavour.

When you get a little better at it you can mix colours and flavours and try striping effects, like on a piece of tuna.

For the kitchen freak who has to have everything, but can't really cook all that well there will be specialty and upgrade packs available at key dates (Mothers' Day, Fathers' Day, Christmas), as well as sets of specialty moulds.