Ingredients:

14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce

For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber

Method

Wash the rice well and drain. Cover with the measured
water and bring to a simmer. Cover and cook for 12
minutes then leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until
dissolved then leave to cool. Turn the cooked rice
out onto a flat tray to cool. When cool, place in a
bowl, stir in the vinegar solution, and mix with a
wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat.
Dip your hand in cold water and quickly place a
handful of rice in a line along the seaweed. Flatten
out with your fingertips using the water to stop any
sticking. The key is to do this quickly. The rice
should cover half the width of the sheet so now you
can place your combo of filling in the middle of the
rice. Use the mat to roll up the sushi roll, pinch
and squeeze the mat to shape it into a round cigar
shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn
onto their sides so the rice is facing upwards, and
serve with the pickled ginger and wasabi mixed with
soy sauce.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Medium

Source: Jamie Oliver cookbook