1 ½ c. Sushi rice 2 Tbl. Seasoned rice vinegar 1 Avacado 1 sm Lebanese cucumber 8 sheets Nori, cut in half on the diagonal 1 tsp Wasabi paste 80 g Pickled ginger 16 medium Prawns, cooked, peeled and de-veined Soy sauce to serve   Instructions Place the rice in a sieve and rinse under running cold water. Set aside and drain for 1 hour. Place the drained rice in a large saucepan and add 1 ½ cups water. Cover and bring to the boil, then reduce the heat to very low and cook, tightly covered for 15 minutes. Removed from the heat and leave the lid on for 10 min.

Transfer the rice to a large shallow bowl and drizzle with the vinegar. Fold the vinegar through the rice, tossing lightly with a large metal spoon or spatula to cool as you combine. Do not use a stirring action; it will make the rice mushy.

Quarter and peel the avocado and cut each quarter into four long wedges. Trim the ends of the cucumber, then cut lengthways into 16 strips. Hold a sheet of nori shiny-side down flat in your hand, place 2 Tbl. of rice on the left hand side and spread out over half the nori sheet. Dab with a little wasabi and top with some pickled ginger. Place a strip each of avocado and cucumber on the rice and top with one prawn. Roll up the nori to form a cone, enclosing the smaller end. Repeat, using all the ingredients. Serve with soy sauce.

Note: Depending on the Nori you may want to dab a little water on the inside to soften the sheet.