Wholemeal Japanese Rolls

Cook the rice in a pan of boiling salted water according to the directions on the pack

Tip the rice onto a large flat tray

Add the rice wine and toss the rice, turning frequently and leave to cool to room temperature

Put a sheet of nori sushi on a bamboo sushi mat

With dampened fingers, spread 1/5 of the rice over 3/4 of the seaweed, about 1/2cm thick

Leave the quarter the furthest away from you plain

Turn the sheet over, to that the rice is facing down

Smear a little wasabi in a line a little off centre nearest to you

Follow with a layer of salmon, then avocado down the centre

Roll up the bamboo mat slowly, pressing lightly with both hands

Remove the roll from the mat and set aside to stand with the joining edges underneath

Repeat the process with the remaining seaweed sheets, rice, salmon and avocado

Trim the ends with a lightly moistened sharp knife and cut each roll into 6-8 pieces

Serve immediately