Sushi - Recipe

2) Whilst rice is boiling, chop your chosen fillings in to thin strips.

3) When the rice is cooked, add 2 or 3 tsp sushi vinegar and white wine vinegar then leave to cool for about 30 minutes.

4) Take a nori sheet and place it on your rolling mat shiny side down (or rough side facing up). To handle the rice you will need wet hands (this is sticky business). Roll some rice into a small tennis ball size. Put it in the middle of the nori sheet and push the rice out to the edges (the back of a spoon may help you). Keep about 2cm of the top edge dry and rice free. This is so you can stick the nori down once you've rolled.

5) Lay your filling down the centre (in line with your margin). Keep the filling thin to make rolling easier.

6) You can now begin rolling. Use the bamboo mat and roll away from you, slowly and firmly, keeping the nori tight. (You may find rolling from the side feels more comfortable).

7) Stick down the margin you left (you may need more water here to help). Then cut your roll into small bite size sushi pieces.