INSTRUCTIONS
#Rinse the rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.
#Now, bring the rice to the boil, cover and cook until the rice has absorbed all the water and is tender. Check the packet instructions for exact timings.
#Stir through the rice vinegar and sugar.
#Cool the rice down as quickly as you can by spreading it onto a baking tray and covering with a slightly damp tea towel.
#Place a nori sheet on top of your sushi rolling mat.
#Dampen your hands to prevent sticking, then pick up a handful of rice and spread evenly on your nori sheet, leaving the top third uncovered.
#Place a thin row of filling ingredients across the middle of the rice.
#Hold the near edge of the mat, lift and roll away from you, encasing the filling...............
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