• Rinse the rice with cold tap water and drain. Repeat 2 or 3 times to wash away the excess starch.
• Place the ingredients for the rice into a rice cooker and cook according to manufacturer's instructions.
• Let rice cool to room temperature before using.

For the maki rolls

• Place nori on a sushi mat.
• Spread rice in a thin layer over the nori and leave a 2cm gap on the furthest end away from you.
• Place the fillings - not too much! - in the middle.
• Start rolling away from you, tightening the roll as you go.

For the inside-out rolls

• Wrap the sushi mat in cling wrap.
• Lay the nori sheet on the sushi mat.
• Spread the rice in a thin layer over the nori, leaving a 2cm gap.
• Turn it over, and make sure the gap is on the end closest to you.
• Fill with desired toppings. (Not too much!)
• Start rolling away from you, tightening the roll as you go.
• Cut to size.

For the hand roll

• Cut the nori sheet in half, and roll into a cone.
• Stick shut with a bit of sushi rice.
• Using chopsticks or a narrow spoon, add a thin layer of rice to the inside of the cone.
• Add toppings.
• Serve with soy sauce and a bit of wasabi.