Ume Shiso Maki (Pickled Plum & Perilla Leaf Sushi Rolls)

Pour 1 tbsp rice vinegar, 1 tsp sugar and ½ tsp salt into a bowl and mix until dissolved.

Sprinkle the mixture over 320 g cooked Japanese short-grain rice while it's still warm, then mix gently using the edge of rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to stop it from drying out.

Remove the seeds of 6 pickled plums (umeboshi) and use a knife to finely cut and mash the flesh into a paste.

Optional: Turn your gas burner on low and carefully fan 2 sheets roasted seaweed for sushi (nori) over the fire to improve the texture and aroma of the nori.

Fold the nori in half and pinch along the crease before tearing them down the fold. (You can use scissors for a cleaner cut.)

Lay the bamboo rolling mat on a flat surface with the bamboo sticks lying horizontally. Place a piece of nori at the bottom of the mat with the rough side facing up.

Wet your hands and shape an 80g (approx ½ US cup) handful of rice into a rough cylinder.

Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then place two perilla on each side and spread the umeboshi paste through the middle.

Lift the bottom of the mat fold over until the rice meets.

Press firmly to shape, then lift the edge of the mat and roll once more so that the edge of the nori seals the roll.

Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).

Cut each half into thirds, wiping the knife between each cut.

Enjoy!