A friend at work has encouraged me to try making sushi. I've got four tubes of nori rolls in the fridge setting at the moment and I can't wait to see how they come out. I'm not sure how long to leave them though, she said overnight but I suspect they can be cut sooner.

I've used: tuna mayo with cucumber, steak strips with sweet chilli and cashew, salmon and zested cream cheese and chicken, mushroom garlic mayo with sweet pepper.

Has anyone else tried making sushi? How long do you leave it and what fillings do you like? Additionally, for this attempt I bought sushi rice, but I wonder if you can use any short grain rice?

You don't need to set them. And in fact sushi is best eaten as soon as you've made it and at room temperature.

They don't need to set. Make and eat straight away.

Thanks folks, off to wet the knife and try to cut them neatly! Cue neat rolls falling apart and rice everywhere...

What sort of rice did you use? was it nice and sticky? did you use Mirin/ Rice Vinegar?

I used overpriced 'sushi' rice from Tesco (but I'm now wondering if any short grain will do) and yes it was sticky and I used Mirin - I followed this recipe: http://www.sushirecipes.org/sushi-rice.html (but cooked the rice as per box instructions).

They cut amazingly well, I was so nervous! Sushi has always looked like it would be a nightmare to cut neatly, but I was wrong - tasty too, I'm very happy about my first foray into the world of sushi

Just get a packet of Sainsbury's 'pudding rice'. It's exactly the same as their 'sushi' rice and costs over half the price.

I use pudding rice too. I make wayyy too much cucumber maki, I could live off the stuff a bamboo mat for rolling makes things so much easier but you don't necessarily need one, and as others have said, you don't need to let it set! Just cut and eat.

I want sushi now but have no nori