Step 1 Pour 2 cups water into a pot and add the rice. Bring to the boil. Cover and simmer gently for 10–12 minutes until the rice is cooked and all water has evaporated. Remove from heat. In a small bowl, combine rice vinegar, mirin and caster sugar. Stir through rice, then allow to cool. Fluff up with a fork.
Step 2 Lay a sheet of nori, shiny side down, in the centre of a sushi mat (if you don’t have one, use a clean tea-towel). Wet your hands with water, pick up a quarter of the rice and spread it across two-thirds of the nori. Flatten the rice down with your wet hands.
Step 3 Spread a little wasabi along the top end of the rice. Lay one-quarter of your tuna or chicken and salad vegetables across the roll.
Step 4 Place your fingers over the filling to hold it in place, then using your thumbs, pick up the nori mat at the end closest to you. Roll it away from you pressing in the filling gently as you do so. Continue rolling until the filling is encased in nori, using the mat to help. Unroll the mat and repeat with the remaining nori, rice and filling, to make 4 rolls in total.
Step 5 Trim the end of each roll using a sharp, wet knife. Cut each roll into 3 equal pieces, then cut each in half at an angle. Serve the sushi with soy sauce, wasabi and pickled ginger.