Rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer. Drain the rice for one hour in the winter, 30 min in the summer. 

While the rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well. I always pop the mixture into the microwave for a couple of seconds, then stir to dissolve the sugar.

Add rice and water to a pot, bring to a boil and then reduce to a simmer. Cover the pot with the lid and DON’T touch it until the end. Cook the sushi rice on the lowest setting for 13 to 15 minutes before removing the pot from the heat but keep the lid CLOSED.

Let rice rest for 10 min and then remove the cover. Place in a wooden bowl or glass bowl to cool and lightly fan the rice while adding the vinegar mixture to the still warm rice. Mix rice gently, careful not to break it. Sushi rice is best used at body temperature so let it cool completely.

Toast the sesame seeds in a pan over medium-high heat until fragrant and let cool. No oil is needed here.

Peel and cut the mango into chunks. In a little bowl, stir together sriracha sauce and mayo.  In another bowl, season panko with salt and chilli powder.

Cover your bamboo rolling mat with cling film and place before you. Put one nori sheet on the mat with its smooth side facing downward. 

Get both your hands wet and take about a handful of rice (you can always add more rice later). Place the rice in the middle of the nori and start spreading the rice, pressing it down gently, until it is equally spread along the nori sheet.  If needed, add some more rice – just remember to keep it even. Sprinkle half of your sesame seeds on top of the rice. Flip the nori over so that the rice is facing the mat and the smooth side of the nori is facing upwards.

Lay your toppings along the bottom third of the nori seaweed so that they end before the middle of the roll. Start with mango, followed by a thick line of panko.  Spoon sriracha mayo in a line next to the panko. This recipe makes 2 big rolls so just put half of the filling into each roll.

Place your thumbs underneath the bamboo mat and lift the edge that is closest to you up and over the filling in the centre. 

Curve the rest of your fingers over the bamboo mat and gently press along the length of the “log.” This motion presses the rice and the filling together and prevents the roll from being too loose.Pull the edge of the bamboo toward you to fold it underneath your hands then continue to roll the sushi away from you until you’ve rolled past the far edge of the seaweed sheet.

 Give the roll one good final squeeze to make sure it is properly sealed. Now remove the mat and set sushi aside for a few moments, to allow the seaweed to dry, before cutting it. Cut the roll into 8 pieces. To do so, make sure your knife is clean, damp, and sharp and make a gentle cut down the middle. Move one half next to the other and cut both halves into four pieces.

Repeat with the remaining ingredients and ENJOY with some Sushi ginger, soy sauce and wasabi!