Ingredients
150g/5½oz sushi rice, rinsed thoroughly and drained
225ml/8fl oz water
25g/1oz sugar
50ml/2fl oz rice wine vinegar
4 sheets dried nori (available in Asian markets and most supermarkets)
wasabi paste
½ cucumber, peeled, de-seeded and cut into batons
½ red pepper, de-seeded and cut into batons
salt
soy sauce and pickled red ginger, to serve
For the dipping sauce
100ml/3½fl oz rice vinegar
75g/3oz sugar
1 small red chilli, finely chopped

Method
1. Put the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.
2. When the rice is cool, put it in a bowl, season and add the sugar and vinegar. Mix well.
3. Lay out the nori sheets and spread a little wasabi on each. Put a line, about 2.5cm/1in wide, of rice a little way in from the bottom edge.
4. Press some cucumber and pepper into the rice. Top with more rice and roll the nori sheets up tightly. Chill for 30 minutes, then cut into 4cm/1½in long pieces. Cut off and discard the uneven ends.
5. Make a dipping sauce by heating the vinegar, sugar and chilli until the sugar dissolves.
6. Serve the sushi rolls with the dipping sauce, extra wasabi paste, soy sauce and pickled red ginger.