Rinse and boil rice in water with mirin

Cut salmon into long, thin strips

Put rice on a tray, spread out and add rice wine then allow to cool completely

Cover the rolling mat with clingfilm and then place a nori sheet on top with the rough/matte side facing upwards

Slightly wet hands and place a palm-sized amount of rice onto the nori

Spread out so 3/4 of the sheet is covered, leaving a small horizontal strip of clear nori at the top. Try not to press the rice down when spreading it over the nori sheet

Place desired filling in a horizontal line 3cm above the bottom part of the rice

Roll the sushi mat from the bottom upwards so that the part with the filling is enclosed and then squeeze

Pull the mat back and then roll again. Continue this motion until all is rolled bar the clear strip of nori

Slightly wet the clear nori with your finger and water then complete rolling the sushi to seal the log

Cover the sushi log with a piece of clingfilm. Wet a sharp knife and then cut the sushi into eight pieces before removing the clingfilm

Serve alongside light soy sauce