Step 1 Bring rice and 1 cup water to the boil in saucepan. Cover and simmer until grains are soft, about 15 minutes. Remove from heat and cool.

Step 2 Meanwhile, slice chosen filling into strips or sticks.

Step 3 In a small bowl, mix salt, sugar and vinegar. Combine with cooled rice.

Step 4 Spread a sheet of nori on the bamboo mat. Cover it thinly with rice mixture. Leave an uncovered 2cm strip of nori along the top edge (to seal the roll).

Step 5 Lay horizontal lines of filling in centre of nori. But don’t overload it with filling!

Step 6 Grip the mat firmly in both hands and roll up sushi as tightly as you can. But don’t roll up the mat into the sushi!

Step 7 Wet the rice-free strip of nori and ‘glue’ it to the sushi roll. Chop into 3cm rolls to serve.

Step 8 Repeat Steps 4–8 with different fillings and remaining rice and nori sheets.