Start by cooking the sushi rice. Pop the rice into a sieve and clean thoroughly by running cold water through it until the water runs clear.

Place the rice in a saucepan with 330ml water. Cover with a tight fitting lid and bring to the boil, then simmer for 10 minutes. After 10 minutes turn the heat off and leave the pan to stand  (DO NOT remove the lid!) for 25-30 minutes.

Meanwhile, prepare the vegetables - peel the carrot, wash the cucumber, deseed the pepper and peel the beetroot.  With a sharp knife, slice each vegetable into the smallest strips you can manage. Be sure to prepare the beetroot last so that it doesn't colour all the other vegetables.

Once the rice is cooked through, fluff it up with a fork, then pour over the sushi vinegar and stir to combine well.

Pop the rice into a bowl to cool down.

Once cool, lay a sheet of nori on top of a bamboo sushi mat, shiny side down. Fill a clean bowl with cold water to wet your fingers before handling the rice.

With wet fingers, scoop up a ⅓ of the rice and spread over about ¾ of the nori sheet, leaving a strip of clear nori on the end furthest away from you. Pat the rice down in an even layer, being sure to take it right to the edges.

Pile up each of the fillings in a line across the rice.

Using the bamboo mat to help you, roll the sushi up tightly, rolling it away from yourself towards the strip of clear nori.

Once the all of the rice is in the roll, brush some water along the nori strip and finish rolling it up, gently pressing down as you do so to seal the edges.

Repeat with the rest of the rice, nori and seaweed until you have three rolls of sushi.

Take the sharpest knife you own, dip it in the water and use it to cut the sushi into pieces.