Egg nori rolls

1.Rinse rice in cold water until water runs clear. Drain. Place rice in a medium heavy-based saucepan with water. Bring to the boil, stirring. Reduce heat. Simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes (don’t lift lid). Drain; spread in a baking dish. Drizzle sushi seasoning over hot rice. Using a flat spatula, stir through rice to coat. Cover with a damp tea-towel.

2.Heat oil in a medium non-stick frying pan over moderate heat. Add egg; tilt to cover base. Cook 1 minute, or until set underneath. Turn, cook 1 minute. Transfer to a chopping board. Slice thinly.

3.For each roll, place a sheet of nori on a flat surface. Using a wet spoon, spread a quarter of the rice over sheet, leaving a 2cm border. Top with a quarter each of the capsicum, cucumber and omelette. Roll nori tightly to enclose filling. Place, seam-side down, on a plate. Cover with plastic food wrap; chill 15 minutes. Trim ends of rolls. Cut each roll crosswise into 5 equal portions. Serve with soy sauce and wasabi.