Rice:

1. Add the water (900g) to the bowl. Add the rice (200g) to the internal steaming basket. Set the basket in place. Program 16 minutes / 110C* / Speed 4, measuring cap on.
2. Remove the internal steaming basket with your spatula. Move the rice to a shallow bowl and allow it to cool.

Filling:

1. Add the chicken (200g) and oil (20g) to the bowl. Program 10 minutes / 100C / Reverse+Speed 1, measuring cap off. Carefully drain any liquid that has formed.
2. Add the soy sauce (30g), sake (20g), mirin (20g), honey (40g) and pepper (1/4 tsp) to the bowl. Program 5 minutes / 100C / Reverse+Speed 1, measuring cap on. Allow to cool.

Assembly:

1. Lay a nori sheet out on your sushi mat, shiny side down.
2. With wet hands, lay the sushi rice out on the paper, leaving 2cm bare on the side farthest from you. Firmly press the sushi rice down, towards the paper.
3. Add a line of cucumber sticks (from 1 cucumber) and chicken mix going across.
4. Allowing the sushi mat to help you, begin to roll up the rice. The edge closest to you should be lifted and then tucked into the bed of rice.
5. Brush some water along the bare edge of the nori sheet so that you can close the roll.
6. To cut the long roll in half (or into smaller rounds), use a very sharp knife. Wipe the knife off with a piece of paper towel after each slice.
7. Store in the refrigerator.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.