Maki Sushi

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• salt to taste
• Roasted seaweed sheets
• Fillings - Anything you like : i had it with prawn tempura, mayonaise and salad leaves

1. Rinse sushi rice under cold water and drain. Bring water and the rice to the boil, lower heat, cover and simmer for 12 minutes. Remove from heat and stand, covered for 10 minutes. The portion of water and rice is depending on the type and brand of rice you are using, different brand sometime calls for different amount of water, but normally about the same. Just read the packaging instruction first.
2. Mix vinegar, sugar and salt. Stir until sugar dissolves. Sprinkle over rice, stiring/slicing trough rice with woden spoon to break up any lumps and distribute the vinegar evenly.
3. Cool rice quickly by fanning it for 5 minutes. Cover with a damp cloth to stop rice from drying out.
4. Spread the rice over seaweed sheets. Arrange fillings. Roll tightly using a sushi bamboo mat. Serve with soy sauce for dipping.