Instructions: Pour 3/4 cup of water into a small saucepan and bring to the boil over a high heat.

Add the rice reduce heat to low cover and cook for 15 minutes.

Remove from the heat and let stand for 10 minutes.

Transfer the rice to a bowl add the pickled ginger and sesame seeds then toss.

In a small bowl combine the vinegar and mirin.

Sprinkle 2 tbsp of the vinegarmirin mixture over the rice and mix together.

Blanch the carrot in a pan of boiling water for 2 minutes or until tender.

Drain and cool.

Place one sheet of toasted nori smooth side down on a sushi mat or bamboo place mat.

Moisten your fingertips with the reserved vinegarmirin mixture and press half the rice mixture evenly over the nori leaving a 25mm border at the top.

Scatter half the vegetables over the centre of the rice.

Use the sushi mat to roll up the nori and seal the seam at the top.

Press any loose ingredients back in the ends.

Repeat with the remaining nori rice and vegetables.

Carefully cut each sushi roll into 8 to 10 slices.

Serve with soy sauce and wasabi paste for dipping.

These are a bit of a fiddle to make but the end result is worth the effort.

Makes 16 bites

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