Like so many dishes from Japan, sushi is always at its best when made and served fresh. These two simple versions will help you easily master the art of sushi rolling. Do try and use special sushi rice from your supermarket. Short-grain rice may be substituted result will be nowhere as good.

Ingredients

Sushi

• 3 cups short-grain rice
• 3½ cups water
• 1 quantity sushi vinegar
• about 6 nori sheets

Prawn and caviar sushi

• 300 grams cooked prawns, finely chopped
• 1 tablespoon finely chopped pickled ginger
• 2 tablespoon chopped chives
• salmon caviar to garnish

Oyster sushi

• 12-16 fresh oysters
• 2 spring onions, shredded

Sushi vinegar

• ½ cup rice wine vinegar
• 2 tablespoons sugar
• ½ tablespoon salt

Method

1. Wash the rice in a colander until the water runs clear. Drain well and stand for 30 minutes.
2. Put the rice and measured water into a saucepan, cover and bring to a simmer for 12 minutes. Stand a further 12 minutes. Do not remove the lid throughout this process.
3. Transfer the cooked rice to a large bowl and mix in the sushi vinegar. Use a slashing motion with a flat-bladed mixing spoon to ensure the rice is not mulched.
4. Allow the rice to cool but do not refrigerate or it will become quite hard. Instead you should cook the rice to order. (That said, you must also be careful not to leave it out in a warm place too long)! Divide the rice in half. To one half add the prawns, pickled ginger and chopped chives. Set aside.
5. Place a bamboo mat on the work bench and top with a nori sheet. The sheets are marked with indented lines and these need to be parallel to you.
6. Spread about 200 grams, or 2 handfuls, of plain rice on top of the seaweed. Leave one edge with a 2cm gap. Then, using the bamboo mat, firmly roll up the sushi and cut into 2cm-thick rounds. Sit a fresh oyster on top and garnish with finely sliced spring onion. Repeat with remaining rice and seafood.
7. Follow the rolling process with the prawn rice and garnish with salmon caviar. Serve the sushi with Japanese soy sauce for dipping.

Sushi vinegar

1. Mix together the vinegar, sugar and salt. Stir until the sugar has dissolved.