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1
Empty rice into a bowl and run water through it until the water runs clear off the rice.
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2
Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
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3
If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
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4
Now, leave the rice for up to an hour beforehand so it can cool properly.
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5
You can speed this up a bit by putting it in the fridge to cool.
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6
When the rice is cool, lay out a tea towel and a nori sheet on top.
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7
Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
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8
The trick is to not use too much rice, leaving room for it to expand when rolled.
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9
Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
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10
Then start rolling from the top.
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11
The tea towel will help you get it started.
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12
When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
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13
Dip in soy sauce and wasabi, topped with ginger slices and enjoy!
