• Pour 300 g uncooked Japanese short-grain rice into a sieve placed over an empty mixing bowl. Fill the bowl with cold water until the rice is submerged. Swish, drain and repeat 3 times to remove the excess starch and dirt/debris.
  
• Transfer the rice to a cooking pot and add 350 ml water and 5 g dried kelp (kombu) (optional). Leave to soak for 30 mins to 1 hour.
  
• Add 1 tbsp sake (optional) before placing the pot on the stove.
  
• Turn on the heat to medium and bring to a boil. Listen for bubbling and do not remove the lid. Once it's bubbling continuously, set a timer for 30 seconds. After 2 minutes, reduce the heat to medium-low and set a timer for 2 minutes. 
  
• When 2 minutes are up, lower the heat to a simmer and set a timer for 5 minutes.

  After 5 minutes, turn up to the highest heat for 10 seconds and then turn the stove off. Leave the pot on the stove with the lid on and allow the rice to cook in the residual steam for 10 minutes.
  
• After 10 minutes, take off the lid, remove the kombu if you used it and lightly mix the rice without crushing the grains.
  
• Mix the 2 tbsp rice vinegar, 1 tsp salt and ½ tsp sugar in a small bowl until fully dissolved.
  
• Transfer the rice to a wide container (wider=fasted cooling) and pour the sushi vinegar mixture over the top while it's still hot. Mix and fan to cool the rice.
  
• Cover with a damp tea towel to stop it from drying out until it's time to serve.
  

How to assemble temaki sushi

• Cut 8 sheets sushi nori seaweed into halves and set one down horizontally in front of you.
  
• Add about 30g of sushi rice and spread it out on one half of the nori, leaving the top corner empty. (Wet your hands to prevent the rice from sticking.) The rice should be shaped like a right-angled triangle.
  
• Spread a thin layer of wasabi paste diagonally through the middle of the rice triangle. (Optional)
  
• Place your choice of fillings over the top of the wasabi.
  
• Bring the bottom left corner of the nori up to the centre so that short edges of the rice triangle meet.
  
• Roll the remaining nori around the back of the cone, try and line up the points for a smoother and more beautiful shape.
  
• Dip in a personal bowl of soy sauce (depending on the filling) and enjoy!