Jersey Royal Potato and Jersey Seaweed Sushi Rolls

**Prepare the Sushi Rice:** Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions (usually in a rice cooker or in a saucepan over medium heat for about 15-20 minutes).

**Season the Rice:** While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until sugar and salt are dissolved. Let cool slightly.

**Combine Rice and Seasoning:** Once the rice is cooked, gently transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in, being careful not to mash the rice. Fan the rice as you mix to help it cool down and become shiny. Set aside to cool completely.

**Cook the Potatoes:** Place the Jersey Royal potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly. Once cool enough to handle, cut the potatoes into small, roughly 1cm cubes.

**Prepare the Seaweed:** If using dried seaweed, rehydrate according to package directions. Roughly chop the seaweed into smaller pieces.

**Assemble the Sushi Rolls:** Place a sheet of nori on a sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Don't overpack the rice.

**Add the Filling:** Arrange a line of diced Jersey Royal potatoes and chopped seaweed across the center of the rice.

**Roll the Sushi:** Using the sushi rolling mat, carefully roll the nori sheet tightly, starting from the edge closest to you. Moisten the top edge of the nori with a little water to seal the roll. Squeeze the roll gently to shape it.

**Cut and Serve:** Using a sharp, wet knife, cut the sushi roll into 6-8 pieces. Repeat with the remaining nori sheets and ingredients.

**Serve:** Arrange the sushi rolls on a plate. Drizzle with ponzu sauce and sprinkle with toasted sesame seeds, if desired. Serve with soy sauce (optional).