In a rice cooker (or a saucepan with the lid on, if you don’t have a rice cooker), add the rice and water. Cook on a low heat for about 30 minutes, or until the rice is cooked through and all the water is absorbed. Mix in the rice vinegar and sugar. Take off the heat, and let the rice cool fully.

Take a sheet of nori seaweed and lightly toast it on the stove (2-3 seconds). The sheet will begin to shrivel up a little bit.

Place the nori sheet on a bamboo rolling matt. The shiny side of the sheet should be facing down. Cover with a layer of rice. You should cover all the edges of the sheet with rice, except for the top edge (furthest away from you). This will be left as the seam when sealing the sushi roll.

Cut your fillings into strips, about 1/2 inch thick. Place them at the bottom edge of the sheet (the edge closest to you). Use the bamboo matt to tightly roll the sushi, starting with the edge with the fillings. Take your time and use a lot of pressure.

Once rolled, leave the sushi to sit for 2-3 minutes. You want the seam to be facing down so that it sticks together.

Lightly brush some sesame oil over the top of the sushi. Also brush some on a sharp knife. Cut the sushi into 8 pieces using the knife, the oil stops the sushi from sticking to the knife.

Serve alongside some soy sauce, pickled ginger and wasabi.