Chicken and chutney sushi
- Wash the rice well in a sieve. Bring to the boil in the 2 cups of water. Cover, reduce the heat and simmer gently for 10 minutes. Remove from the heat and stand for 10 minutes, until the water is absorbed by the rice. Dissolve the sugar in the warm vinegar. Fork it through the rice. Cool.
- Spread the rice over the nori leaving about 5mm at each edge. Place a line of chicken across the rice. Spread with chutney and sprinkle with black pepper. Roll up the sushi and seal firmly. Cut into 3cm rounds.
- Wrap in film and refrigerate.
Check out Ray McVinnie's video on 'How to cook the perfect white rice'.