Boil the rice in the water in a pan over a medium heat for 20 minutes or until all the water is absorbed.
Allow to cool and then stir in the white wine vinegar, mirin, and caster sugar.
Lay out some cling film on the sushi roller.
Top the cling film with the rice, evenly spreading over the whole sheet.
Layer the vegetables down one side of the mat.
Roll tightly and cut into 6 sushi pieces.
Top tip: add sweet chilli sauce for extra spice.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.