Sushi maki with dried tomatoes and peppers

• 200 gr House of Asia sushi rice
• 2 tablespoons House of Asia Rice Vinegar
• 3 sheets House of Asia Nori Leaves
• 1 teaspoon S&B wasabi paste
• 350 ml of water
• 1/2 teaspoon salt
• 1 teaspoon of sugar
• 1/2 long cucumber, cut into thin, long strips
• 1/2 orange pepper, cut into thin, long strips
• 8 slices of sun-dried tomatoes in oil, finely chopped

To serve:

• House of Asia Premium Sushi Soy Sauce

1. Pour water into a pot. Pour the rice into a sieve and rinse thoroughly under cold running water. Transfer the rice to a pot of water and bring to a boil. Reduce the heat to low and cover the pot with a lid. Steam the rice for 15 minutes.
2. Heat the vinegar slightly and dissolve the salt and sugar in it. Pour it over the steamed rice and mix. Set aside to cool.
3. Place a sheet of nori on the mat. Spread 1/3 of the rice on it and pat it down with a damp hand. Along the shorter edge, add some sun-dried tomatoes, cucumber, and bell pepper.
4. Spread a little wasabi over the rice. Roll it up using the mat as a guide. Repeat with the remaining nori.
5. Cut the rolls into 6 pieces with a knife moistened with water. Serve with soy sauce.