Preparation time: 35 minutes + 15 minutes standing
Total cooking time: 15 minutes
Makes 30

• 500 g (1 lb 2 oz) short-grain white rice
• 60 ml (1/4 cup)rice vinegar
• 1 tablespoon caster (superfine) sugar
• 5 nori sheets
• 1 large Lebanese (short) cucumber, cut length ways into long batons
• 1 avocado, thinly sliced
• 1 tablespoon black sesame seeds, toasted
• 30 g (1 oz) pickled ginger slices
• 3 teaspoons wasabi paste
• 125 g (1/2 cup) whole-egg mayonnaise (can substitute with Vegenaise)
• 2 teaspoons soy sauce

Wash the rice under cold running water, until the water runs clear.  Put the rice and 750 ml (3 cups) water in a saucepan, bring to a boil over low heat and cook for 5 minutes, or until tunnels form.  Remove from heat, cover and leave for 15 minutes.

Stir the vinegar, sugar and 1 teaspoon salt in a saucepan over low heat until the sugar and salt dissolve.

Transfer the rice to a non-metallic bowl and separate the grains.  Make a slight well in the center, slowly stir in the vinegar dressing, then cool a little.

To assemble, lay the nori sheet, shiny-side-down, on a bamboo mat or flat surface and spread out one fifth of the rice, leaving a 2 cm (3/4 inch) from the border.  Spread on some combined wasabi, mayonnaise and soy sauce and roll to vocer the filling, then roll tightly to join the edge.  Hold in place for a few seconds.  Trim the ends and cut into 2 cm (3/4 inch slices.  Repeat.  Serve with remaining wasabi mayonnaise.

Reprinted from Delicious Vegetarian Food Step-By-Step by Confident Cooking; Bay Books, publisher.