Wash the sushi rice and prepare as per the instructions on the bag. Add the rice to the rice maker or pot and leave to cook. I used 4 cups of water for 2 cups of sushi rice.

Cook up the chicken in a pan with the tsp of olive oil. Set aside to cool.

Prepare a small bowl of water for sticking the sheets of nori to stop them unrolling.

Once the sushi rice is cooked, add in the rice wine vinegar and mix as per instructions on the bag, then leave it to cool for a bit. Have your filling ingredients prepped and ready in bowls or on plates within reach of the nori sheets.

Lay out your bamboo rolling mat on a flat surface and have a plate or board nearby to place the sushi rolls on. Have a large sharp cutting knife handy in order to cut the rolls into small sushi bites.

Place a sheet of nori on top of the bamboo mat. Use a large serving spoon to scoop the sushi rice onto the sheet of nori. Now add your filling on top of the rice in a line, evenly distributing the strips of salmon or chicken and toppings.

Start rolling the whole thing with the bamboo mat carefully until almost at the end, then dip your finger or a basting brush in water along the inside of the nori sheet to stick.

Set on the plate or board to rest and continue making the rest of the sushi rolls. You should make 5 medium size or 4 large rolls.

Use the large sharp cutting knife to potion into sushi bites. Place on a serving tray or plates and prepare small dishes for the dips. I use soy sauce but you can also use wasabi if you prefer the stronger taste.

Serve immediately or leave in the fridge for later!

Yummy!