The blue bowl contains specific sushi rice which is cooked for 15 minutes until still slightly firm then seasoned with a couple of tablespoons of rice wine vinegar, some sugar and some salt.

Chips started with making maki. The seaweed is bought in sheets, half a sheet used each time. The seaweed is placed glossy side down on a bamboo rolling mat. With wet hands to combat the stickiness of the rice Chips placed 2 palmfuls of rice onto the seaweed and pressed it to cover 4/5 of the surface. He advised adding wasabi to personal taste and then lined chopstick sized pieces of cucumber on the rice about a quarter of the way down the sheet.
Then comes the tricky bit, rolling the sushi, which Chips made look easy. Holding the mat he used his fingers as a guide to help the front edge of the seaweed sheet tuck in. With a clever knife trick, to cover the blade in water to stop the rice sticking, Chips sliced along the roll. He suggested using colourful ingredients, mainly to impress guests, such as asparagus and avocado.

Next Chips made inside out or California rolls. He spread 2 palmfuls of rice across the surface of a seaweed sheet and sprinkled it with sesame seeds. He then picked it up and turned it over and added ingredients to the seaweed side. These included wasabi, cucumber, avocado, fish sticks and good old mayonnaise! This was then rolled, boldly, by wet hands and then covered with clingfilm. Chips used the mat to shape the rice and then cut through the clingfilm to produce slices.

The final demonstration was on making nigiri. Chips used roasted red pepper chopped into segments and smoked salmon. Chips held the pepper in one hand and used the other, wet, to squeeze a palmful of rice into shape. he dabbed wasabi on the pepper then gently introduced the rice to the pepper. He turned it over so the pepper sat atop the rice and used his fingers to squish it into the correct shape.