Ingredients

Method

Put 250g of rice into a bowl and rinse until the water runs clear. Drain through a seive.

Add 330ml of water and the washed rice to a sucepan. Bring to the boil and simmer for exactly 10 minutes WITH THE LID ON.

Removed from the heat and leave to stand for 30 minutes - DO NOT OPEN THE LID!

Once the rice has cooled: Mix together 3 tbsp Rice Vinegar, 2tbsp Sugar and 1 tsp Salt, and fold into the cooked sushi rice.

Halve the avocado, twist to seperate and remove the stone. Hold the fruit flesh side up in the palm of your hand and slice lengthways with tip of a sharp knife (being careful not to slice your hand!)

Scoop the avocado flesh from the skin using a spoon.

Fold a sheet of nori in half to cut in two.

Place a nori sheet shiny side down onto your bamboo mat and spoon on some rice (not too much)

Using wet finger tips flattent the rice until it evenly covers the sheet, leaving a 5mm area alonf the far edge.

Add slices of avocado to the near edge of the rice and roll using the mat.

Cut the roll using a damp sharp knife into 6 equal rolls.

Serve with soy sauce, wasabi paste and pickled ginger.