COOK RICE: Pour the rice into a sieve and rinse well under cold running water. Transfer to a deep saucepan and add 1.5 cups water. Bring to the boil, turn the heat right down, cover and simmer for 10 minutes. Remove from the heat.

PREPARE CHICKEN: While the rice is cooking, prepare the chicken. In a medium-sized bowl, stir together the soy sauce, mirin, brown sugar, garlic and ginger. Slice the chicken lengthways into finger-thick strips. Toss them together with the sauce and set aside.

FLAVOUR RICE: When the rice has cooked, transfer it to a large mixing bowl. In a separate bowl, stir together the rice wine vinegar, sugar and salt. Add the vinegar mixture to the cooked rice, a little at a time, mixing well until it has been used up.

COOK CHICKEN: Heat a drizzle of oil in a large non-stick skillet or frying pan. Add the chicken and all the marinade to the pan and cook for 5 minutes, occasionally stirring, until the marinade has thickened and the chicken is golden brown. Remove from the heat and set aside.

ASSEMBLE SUSHI: Place a sheet of nori shiny side down on a bamboo rolling mat. Have a bowl of cold water and a kitchen towel or paper towels nearby to clean your hands. Wet your fingers, then pick up a handful of rice, spreading it in a thin layer evenly over the nori sheet. Leave a 2cm gap at the end furthest from you.

ADD FILLINGS: At the end closest to you, make a line of cucumber, pepper and chicken. Don’t go overboard. A little filling goes a long way. Use your finger to wet the seaweed that isn’t covered with rice, then use the bamboo mat to help you tightly roll the sushi into a tube.

CHILL THEN SERVE: Repeat with all remaining seaweed and rice, then chill sushi rolls for 1 hour. Use a sharp knife to slice each roll into 8 pieces, then transfer to a serving plate with pickled ginger, wasabi and soy sauce for dipping.