DIRECTIONS

Put hot cooked rice in a large non-stainless steel bowl. Pour the sushi vinegar over and mix well (Tip: when mixing, use a cutting rather than a stirring motion, otherwise the rice becomes very mushy. Try to cover as many rice grains as possible with the sushi vinegar). Cover with wet cloth and set aside.

Place all the ingredients on plates (just like buffet style)

Place a Nori sheet on top of sushi rolling mat. Wet your hands with vinegar water (this is to avoid having rice sticking to your fingers!) put two handfuls (180g) of sushi rice on the seaweed.

Spread the rice evenly but leave a 1cm gap at the top of the seaweed

Place your preferred ingredients on top of the rice, near the bottom end of the seaweed.

Lift the bottom edge of the mat upwards and over the filling, using your fingers to keep the ingredients in the centre of the roll. As the rice meets the nori, squeeze the roll to make it firm and lift the top edge of the mat out to stop it getting caught in the roll. Continue until the roll is complete.