2 cups rice
3 cups water
1Tbsp Sugar
4 Tbsp Rice Wine Vinegar

Rinse Rice Twice. (Don't use hot water. Don't fash because the water doesn't run clear, you'll be there forever if you take the hair-dye approach.)

put water, rice and sugar into saucepan with a lid, and bring to the boil. (stir it for a bit to dissolve the sugar, otherwise it just caramalises, and that tastes about as bad as you are imagining right now)

Once it boils, turn the heat right down, cover it, then let it simmer for 12 mins. Leave that lid on there! Have faith, and just let it hide. I'll let you know when to take it off... but NO peaking!

After the 12 mins, turn the gas off/turn off hotplate and move it to a cool one. Leave it there doing nothing for 10 mins. Don't take the lid off yet.

After the 10 mins, and I do mean the whole 10 mins is over, you get to remove the lid, add the Vinegar and stir the rice well. There should be a heap of steam at this point, so best to take off your glasses before this step. Once it's stirred, put the lid back on. You want the steam to stay in there for as long as you are spooning rice, or it will become really sticky and difficult to spread. You are only allowed to have the lid off when you are scooping rice out of the saucepan. I Mean It!

Makes enough rice for 5 Nori Rolls.