• ½ cup (105 g) sushi rice
• ¼ teaspoon salt
• 2 teaspoons rice vinegar or apple cider vinegar
• 1 teaspoon white sugar
• sushi toppings (next page)
• 2 sheets nori
• cucumber slices and halved cherry tomatoes, to garnish

Rinse and drain the rice. Continue to do this until the water runs clear – this usually takes 5–7 thorough rinses. Tip the rice and 2/3 cup (170 ml) water into a saucepan that has a tight-fitting lid and add the salt. Bring to the boil over high heat, stirring constantly, then turn down the heat as low as possible, clamp on the lid and let the rice cook undisturbed for 15 minutes. Remove from the heat and leave the rice to sit for 10 more minutes, without lifting the lid.

Meanwhile, mix together the vinegar and sugar until the sugar has dissolved.

Now take the lid off the rice and stir it around with a rice paddle or wooden spatula. Use a paper fan, or a book, to fan the rice and cool it down more quickly, gradually pouring in the vinegar mixture and stirring to mix well. Go gently so as not to break up the rice too much.

When the rice is at room temperature, divide it into eight balls, then shape each ball into a sushi-sized log about 5 cm in length. Top with your chosen toppings, wrap with nori and serve garnished with cucumber and tomato.