Black Rice Sushi Rolls

SUSHI RICE:--
2 cups black glutinous rice
3 cups water
4 tbsp plain rice vinegar
3 tbsp sugar
1 tsp salt
ROLL FILLINGS:--
1 packet of roasted seaweed sheets
85 g sushi quality tuna, fresh salmon or fresh fish
Pickled ginger
Wasabi paste
Cucumber sticks
Carrot sticks
Radish slices
Avocado slices
Sprinkle of SIDS CRAZY LEMON
Rocket
Sushi sauce, for dipping

RICE: Rinse the rice and add it with 3 cups of water to a medium size pan then bring to a boil over medium-high heat. Reduce the heat to low, add a tight fitting lid and cook for 30-35 minutes until all the water is absorbed.
While the rice is cooking, slice and cut the fish and vegetables then set up a station to assemble the rolls.
Add the vinegar, sugar and salt to a small dish and zap it a couple seconds in the microwave to dissolve completely. Cool the vinegar mixture before adding to the rice.
Transfer the cooked hot rice to a large non-metal shallow bowl and sprinkle the vinegar mixture over the top. Using a plastic or silicone spatula, slice and toss the rice gently to mix and cool it down. The grains of rice should be a little sticky and hold together when a lump is formed. You can also help the cooling and drying by fanning it with a hand-held item such as a magazine, or set up a table fan to blow on the rice as you lift it.
ASSEMBLE THE ROLLS: Lay the bamboo mat flat on a cutting board and place one sheet of the seaweed on the mat shiny side down. Spoon about a ½ cup of the rice onto the seaweed and gently spread it to the edges but leave a 2 cm boarder at the far end.
Add a strip of your ingredients across the end closest to you, lightly sprinkle with SIDS CRAZY LEMON then, using the mat as your helper, begin rolling and pressing to form the roll. Continue to the far end of the seaweed, stop rolling long enough to dampen the open edge with your fingers dipped in water which will seal the roll. Place the finished roll on a plate and continue making the remaining rolls.
To serve, slice each roll in 2 cm sections and place on a serving plate with soy sauce and the remaining wasabi and ginger.