Japanese Sushi Slices

Rinse the rice very well under cold water

Drain thoroughly and put into a large pan

Pour over the water

Bring to a boil, cover then simmer for about 25 minutes, until almost all the water has been absorbed

Remove from the heat, cover and allow to stand for 10 minutes

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

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

Follow with a layer of salmon and avocado

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, salmon, etc

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

Serve immediately