Cut the nori sheet in half.

Mix the cooked rice with sushi vinegar in a bowl using a cutting motion to prepare sushi rice.

Place one piece of nori on a bamboo mat. Spread half of the sushi rice (90g) evenly over the nori, leaving a 1cm gap at the top edge.

Add half of the wasabi (1/2 tbsp) in a straight line about 1/3 from the bottom edge of the nori. Roll tightly from the bottom, pressing gently as you go. Repeat for the second roll.

Let the rolls sit until the nori softens. Cut each roll into two halves, then slice each half into three pieces.