Make the sushi vinegar by combining rice vinegar, salt, and sugar in a small saucepan. Bring it to a boil over medium-high heat. Whisk until the sugar is completely dissolved or use one of our artisan sushi vinegars. If you completely encase your mat in clear plastic, which is what you do with inside-out rolls, then you don’t even have to wash the mat after you’re done. Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri.

If it’s your first time making sushi or you want to improve sushi rolling skills, below we’ve included a step-by-step guide on how to roll sushi like a pro in your home kitchen: Spread the paper on your work area and put the plastic wrap (if you want to make inside-out rolls). Afterward, put the nori sheet on the wrap and arrange the ingredients. Transfer the cooked rice onto the sushi oke and spread evenly to allow the rice to cool faster. Pour the hot sushi vinegar over the rice. Use a rice paddle to gently combine the ingredients. Use a hair dryer to help cool the rice which helps prevent it from becoming mushy.Cut the avocado in half lengthways around the stone. Twist and separate the two halves. Holding the half with the stone, tap the stone firmly and carefully with the sharp point of a knife blade and twist – the stone should lift out easily. Peel the skin neatly and slice the avocado lengthways into ½cm-wide crescent-shaped pieces. Wash the chives and leave the strands whole. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice.

Though sushi is an artform that can take some practice to master, the tools to make sushi are relatively simple. To make a traditional maki roll, you need little more than a flexible bamboo mat. There are also wooden or plastic molds you can use to shape your sushi. A popular modern method is the sushi tube (sometimes called a sushi bazooka), which involves loading up ingredients into a tube, closing it, and pushing out the ingredients onto a sheet of nori.

Introduction

A sushi roll (maki) is a cylindrical roll that is cut into 6 to 8 bite-size pieces. Hand roll sushi (temaki) has a cone shape and is bigger than the sushi roll.