Homemade Sushi Rolls

Prepare the sushi rice

• Cook the sushi rice for both rolls in the large saucepan, following the instructions on the packet and ensuring that it is dry and sticky with no excess water once cooked
• Pour the rice vinegar, sugar and salt into the small saucepan and heat until the sugar has completely dissolved
• Let the mixture cool to room temperature and then pour it over the cooked rice, gently stirring until all the liquid has been absorbed
• Transfer the rice to a large baking tray, spread it out to help it cool quicker and leave it to cool to room temperature, by which point it should be dry but sticky

Prepare the Guaca Maki roll ingredients

• Cut the cucumber in half lengthways and scoop out the watery seeds, then cut it into thin matchsticks roughly the same width as a nori sheet
• Trim the carrot and spring onions and cut into matches the same size as the cucumber
• Remove the avocado stone by tapping it firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone
• Run a dessert spoon around the inside of the skin to scoop out the avocado flesh, then slice into matchsticks

Form the sushi rolls

• Take a nori sheet and lay it on the sushi mat, shiny side down
• Spoon a quarter of the prepared rice on to the nori sheet, then dip the spoon in water and use it to spread out the rice to make a thin even layer, leaving a 1cm gap at the furthest end of the nori sheet
• Spread a very thin layer of guacamole on top of the rice
• Lay a quarter of the avocado, spring onion, carrot and cucumber across the rice at the edge closest to you 
• Dip your finger in water and wet the exposed strip of nori
• Use the bamboo mat to help you roll up the sushi from the end nearest you, compacting it as you go to ensure it is even and tightly wrapped
• Repeat to make 4 sushi logs

Make the satay sauce

• Finely zest the limes, then cut them in half and squeeze out the juice, catching any pips in your other hand
• Rip the stem from the chilli into the food processor or bowl and remove the seeds, if you prefer a milder sauce
• Peel the garlic
• Peel the ginger by scraping off the skin with a spoon 
•  Add all the ingredients to the food processor or a bowl and blend until smooth
• Test the consistency, adding 1–2 tablespoons water to get the sauce as runny as you like
• Taste and season with more lime juice or soy sauce if necessary

Prepare the Satay Maki rolls

• Prepare the vegetables as for Guaca Maki Rolls
• Loosen the satay sauce by adding about 3–4 tablespoons water so that it’s thick enough to hold its shape when rolled, but not too thick to spread 
• Take a nori sheet and lay it on the sushi mat, shiny side down
• Spoon a quarter of the prepared rice on to the nori sheet, then dip the spoon in water and use it to spread out the rice to make a thin even layer, leaving a 1cm gap at the furthest end of the nori sheet
• Spread a very thin layer of satay sauce on top of the rice
• Lay a quarter of the avocado, spring onion, carrot and cucumber across the rice at the edge closest to you 
• Dip your finger in water and wet the exposed strip of nori
• Use the bamboo mat to help you roll up the sushi from the end nearest you, compacting it as you go to ensure it is even and tightly wrapped
• Repeat to make 4 sushi logs

Time to serve

• Use a very sharp wet knife to cut the rolls into bite-sized pieces, cleaning the knife with water after each cut (alternatively, leave them whole and eat as you would a wrap
• Serve immediately with soy sauce, wasabi and ginger, if using, on the side