Place water and rice in a large saucepan without lid over medium high heat.

As soon as it comes to boil, lower heat to medium low, place lid on and leave for 18-20 minutes until water is completely absorbed.  Don’t lift the lid or stir the rice in this time.

Remove from heat, leave lid on and sit on bench for 15 minutes undisturbed.

Combine seasoning ingredients until sugar dissolves.  Place rice into a large bowl and pour over half the seasoning.  Fold gently with a wooden spoon or spatula for 1 minute, then add remaining seasoning and fold another minute.

Leave for 20 minutes to cool to room temperature.

Lay your nori sheet on your bamboo mat rough side up.  Spread an even thin layer of rice, leaving a 2cm gap at the top.  Wet your fingers to make this easier.  Layer your lettuce, strips of schnitzel, mayo and Tonkatsu (if using) in a horizontal row about 2cm from the bottom.

Then roll, whilst tucking in the ingredients and wetting the top edge of the nori sheet to stick it down.

Place in the fridge for 10 minutes to firm before cutting.