California Roll

Method

1. Put 90 g of sushi rice in a bowl, cover with cold water and swirl with your fingers; drain and repeat 3 or 4 times until the water runs almost clear. Drain well, then leave the rice to soak in fresh cold water for 30 minutes and drain again in a sieve.
2. Tip the drained rice into a small heavy saucepan with 115 ml of water, cover with a tight lid and bring to the boil over medium-high heat. Drop to the lowest heat and cook, still covered, for 12 minutes, then take off the heat and let it stand 10 minutes without lifting the lid.
3. Meanwhile stir 1 tsp of caster sugar and 0.25 tsp of fine salt into 1 tbsp of rice vinegar until dissolved. Spread the hot rice in a wide non-metal bowl, pour the vinegar over it and fold it through with a wooden spatula, slicing rather than stirring so the grains stay whole. Fan the rice until it cools to body temperature and looks glossy, then cover with a damp cloth.