Chilli salmon sushi

1.Cook rice according to packet instructions. Drain well. Using a rice paddle or plastic spatula, fold vinegar through rice. Allow to cool.

2.Place a sushi mat on a flat surface. Cover with plastic wrap and top with 1 nori sheet, shiny-side down. In a bowl, mix extra sushi vinegar with water (this helps prevent rice sticking to fingers).

3.Dip your fingers into water and press one-quarter of the rice over the nori. Arrange one-quarter salmon, avocado and cucumber along edge nearest to you.

4.Using your thumbs and index fingers, pick up edge. Use other fingers to hold filling in place. Roll mat forward tightly to roll rice over filling. Holding mat and wrap. continue to roll up rice.

5.Wrap plastic wrap and mat around sushi roll and gently press to seal. Remove mat and repeat with remaining ingredients. Chill until required, then unwrap and use a sharp knife to slice each roll into 8 pieces. Serve with soy sauce and wasabi.