Homemade Maki Sushi (Hosomaki and Futomaki)

Method

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1. 1Wash the rice in a bowl of cold water, rubbing it gently, and change the water 4-5 times until it runs almost clear. Leave to drain in a sieve for 15 minutes.
2. 2Put the rice and water in a heavy-based pot, bring to a boil, then cover and cook on the lowest heat for 12-13 minutes. Take off the heat and let it steam, lid on, for 10 minutes; the grains should have absorbed all the water.
3. 3Stir the vinegar, sugar and salt until the sugar dissolves. Spread the hot rice in a wide bowl, pour over the vinegar mixture and fold it in with cutting motions (without mashing) while fanning it; the rice should be glossy and at room temperature.
4. 4For hosomaki, cut a nori sheet in half and place it shiny side down on a bamboo mat (makisu). With hands dampened in vinegared water, spread about 3/4 cup of rice in a thin layer, leaving a 1-2 cm strip bare at the top edge.
5. 5Lay a single filling (cucumber, crab stick or tuna) across the middle of the rice. Lift the mat from the bottom and roll it over so the rice meets the rice, press gently as you roll, and seal the bare nori edge with a few grains of rice.
6. 6For futomaki, use a whole nori sheet and spread about 1.5 cups of rice. Line up the omelette, carrot, cucumber, avocado and crab stick side by side and roll firmly in the same way; the roll should be about 5 cm across.
7. 7Let the rolls rest for 5 minutes. Wipe a sharp knife with a damp cloth and cut hosomaki into 6 pieces and futomaki into 8, wetting the blade again before each cut.
8. 8Serve right away with soy sauce, a little wasabi and pickled ginger. Eat the same day, as sushi rice hardens in the fridge.