Cook the sushi rice in a rice cooker. Once cooked, spread the rice on to a baking tray. Season with salt and pepper and a little rice vinegar if desired. Allow to cool.
Cut the sea bream fillets into thin strips.
Finely chop the spring onion and the chives.
Place the sea bream strips in a bowl and add the chopped chive and spring onion. Season with a touch of wasabi and a pinch of salt.
Cut the nori seaweed sheets in half.
Spread some rice on to each nori sheet, leaving the edges clear.
Place a few rocket leaves and some of the seasoned sea bream in the centre of the rice and fold the rice around the filling to make the temaki. Fold one side under the other to form a sort of cone shape.
Serve the temaki with a little wasabi, some pickled ginger and soy sauce for dipping.
«Be careful with the wasabi - it is very hot!»