Nori sheets
300g sushi rice
30cl water
4 tablespoons rice vinegar
2 tablespoons sugar (or mirin)
1/2 tablespoon salt
Goat cheese
Cucumber
Onion jam, or cranberry jelly, or honey

To serve:
Soy sauce
Wasabi
Pickled ginger

300 g sushi rice 30 cl water 4 tablespoons rice vinegar 2 tablespoons sugar (or mirin) 1/2 tablespoon salt

Rinse the rice in a sieve, let it drain for 30 minutes.

Put the rice and the 30cl water in a pan with a tight lid. Bring to the boil over a medium heat (never lift the lid). Keep it boiling for 5 minutes.

Turn down the heat to a minimum and cook for 10 more minutes.

Turn off the heat, lift the lid and let the rice stand for 10 minutes.

In a pan, heat up the vinegar, salt and sugar without boiling until the sugar is dissolved.

Gradually pour the vinegar mixture over the cooling rice, mixing gently.

Place cooled rice mixture in a thick layer over the nori sheet.

Place sticks of goat cheese, cucumber and a touch of onion jam in the middle of the rice.

Roll the rolls.