Sushi sandwich with avocado, salmon and ginger mayonnaise

1. Cook the sushi rice according to the package instructions. Let the rice sit with the lid on the pot for 15 minutes.
2. Warm the rice vinegar with the sugar and 1 tsp of salt. Gently mix the marinade into the rice and allow it to cool to room temperature.
3. Peel and finely grate the ginger. Mix the ginger with the mayonnaise. Slice the cucumber. Halve the avocado, remove the pit, and peel off the skin. Cut the avocado into slices.
4. To assemble, lay a sheet of nori (rough side up) on a piece of clingfilm. With wet fingers to prevent sticking, position 1/8 of the cooked rice in the centre of the nori sheet and shape it into a square, ensuring that the flat sides of the square face the corners of the nori sheet.
5. Spread 1/4 of the avocado, ginger mayo, salmon, and cucumber over the rice. Put another 1/8 of the sushi rice on top of the filling, and compact it down into a square as before.
6. Fold the corners of the nori over the filling to form a closed package. Wrap the sandwich in the clingfilm and press gently. Repeat to make 3 more sandwiches. Let them rest for 5 minutes to soften the nori and firm up the sandwich.
7. To serve, remove the clingfilm and cut the sushi sandwiches diagonally. Garnish with sesame seeds and coriander. Serve with soy sauce and pickled ginger.

Recipe Tip

• Use fresh tuna or grilled chicken breast instead of the smoked salmon. Prefer a vegetarian option? An omelette also tastes great in a sushi sandwich.