Sushi with smoked chicken

Rinse the rice in a sieve. Let the rice stand for 10 minutes in a pan with a thick bottom.

Add the water and bring to the boil. Cook with the lid on the pan 2 min. On high, 5 min. On medium and 12 min. On low heat.

Turn off the heat, remove the lid from the pan, cover the pan with a clean tea towel, put the lid on and let stand for 15 minutes.

Heat the vinegar, sugar and salt in a saucepan and stir until the sugar and salt have dissolved. Allow to cool.

Spoon the rice in a low bowl. Sprinkle the dressing over it. Scoop and cool with a fan or newspaper.

Place a nori sheet on the mat. Cover with half of the rice, keep a strip of 2 cm at the top.

Sprinkle half of the sesame seeds over the rice and brush the middle of the rice with half of the wasabi.

Cut the spring onion into thin strips. Divide half of the chicken fillet over the middle of the rice and place half of the spring onions.

Roll up with the mat. Cut the roll into 8 pieces. Make another part. Serve the sushi with the soy sauce.