Serves 4

1½ cups sushi rice

2 cups water

2 tbsp rice wine vinegar

1 tbsp caster sugar

1 tsp salt

8 sheets nori

1¼ cups roasted salmon, flaked (reserved from dinner)

1 large avocado, stone removed, peeled, cut into thin slices

1 
Lebanese cucumber, cut into long thin pieces

soy sauce, to serve

pickled pink ginger, to serve

1 Wash rice in a fine sieve until water runs clear. Drain for 20 minutes. Combine rice vinegar, sugar and salt in a jug. Place rice into a saucepan with water and cover. Bring to the boil over a high heat. Reduce heat to medium and cook for 10 minutes or until rice forms craters.

2 Cover and reduce heat to low. Cook for 5 minutes. Remove from heat and stand for 10 minutes, covered. Add rice vinegar mixture to rice and gently stir. Line a large baking tray with baking paper. Spread rice onto tray and cool.

3 Place a sheet of nori onto a sushi mat or flat surface. Spread 1/3 cup rice over nori leaving a 3cm border free at the far end. Spread 1/3 cup salmon along edge closest to you. Top with slices of avocado and cucumber. Brush nori border with water.

4 Roll sushi firmly enclosing filling and seal end. Repeat with remaining ingredients. Using a sharp knife, slice rolls into even lengths and serve with soy and pickled pink ginger.