Sushi rolls (maki sushi)

Rinse the rice well under cold running water, then tip into a pan. Add 300ml of cold water and a pinch of salt. Bring to a boil, then cover with a lid and immediately turn down the heat to low. Cook gently for 12 minutes until the rice is cooked and has absorbed the water – do not remove the lid. Switch off the hob but leave the rice in the warm spot to steam for 15 minutes. Add the rice vinegar and sugar, then gently fold together. Tip out onto a baking tray and gently spread the rice out. Cool completely.

Put one nori sheet on a bamboo sushi mat or chopping board. Spread a few spoonfuls of the rice onto the sheet in an even layer, measuring around 10cm and leaving a 1cm gap at the top and bottom. Trim any excess nori. Using wet hands will help mould the rice onto the nori without it sticking to your fingers.

Arrange a layer of the tuna or salmon and cucumber and avocado batons in a horizontal line about 1cm in from where the rice starts. Use the mat or end of the sheet to help you roll the nori up into a tight, even roll. Repeat with the remaining nori sheets, sushi rice and fillings. Use a sharp knife to cut each roll along their length into 2cm pieces, then serve with the wasabi, soy sauce and pickled ginger.