1 cup Japanese short-grain rice (often packaged as sushi rice)
1 1/2 cups cold water
1/2 teaspoon salt
4 tablespoons rice vinegar
1 tablespoon agave syrup, optional
5 nori sheets
First, make the faux fish as per the recipe. This will need to be done at least 1 day ahead of serving the sushi.
To make the sushi rice, add the rice, water, and salt to a pan and bring to a boil. Turn down the heat and leave to simmer, with a lid, for 10 minutes. After 10 minutes, remove from the heat source, leaving the lid on, to steam for 15 minutes. Stir through the vinegar and agave syrup. Make sure your rice is cooled before rolling the sushi.
Spread about 1/2 cup of cooked rice onto nori sheet. You may need to wet your hands in order to spread it out without it sticking to your fingers.
On one end, lay the ingredients in a line. Tightly roll and cut with a sharp knife. Repeat step 3 and 4 with remaining nori sheets.
Serve with soy sauce or tamari.
The rice can be cooked up to 3 days in advance and stored in the fridge.