Cucumber and avocado sushi rolls

• 300 g sushi rice, short-grain
• 360 ml water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 6 sheets nori
• 1 cucumber
• 1 ripe avocado
• 1 tbsp sesame seeds
• 4 tbsp tamari, gluten-free soy sauce, for dipping check the label

1. 1

   Put the rice in a sieve and rinse it under cold water, rubbing it with your hands, until the water runs almost clear.

   Wash the rice until the water is clear.

2. 2

   With a grown-up: hot pan

   Put the rice and water in a pot with a lid. Bring to the boil, then turn the heat to the lowest and cook for 12 minutes with the lid on.

   Timer 12 min
3. 3

   Take the pot off the heat and leave it closed for 10 minutes more.

   Timer 10 min
4. 4

   Stir the vinegar, sugar and salt in a small bowl until the sugar dissolves.

   Mix the vinegar, sugar and salt.

5. 5

   Tip the rice into a wide bowl, pour the vinegar mix over it and fold gently with a spatula. Fan it while you fold until it cools to room temperature.

   Pour on the vinegar mix, stir gently and fan the rice cool.

6. 6

   With a grown-up: sharp knife

   Cut the cucumber into long thin sticks. Halve the avocado, take out the stone and cut the flesh into thin slices.

7. 7

   Lay a nori sheet, shiny side down, on a bamboo mat or a clean tea towel. Wet your hands and spread a thin layer of rice over it, leaving a 2 cm strip bare at the top.

   Wet hands, then spread the rice thin on the nori.

8. 8

   Lay a line of cucumber and avocado across the rice near the bottom edge and sprinkle with sesame.

9. 9

   Lift the edge of the mat and roll away from you, pressing gently. Wet the bare strip with a little water so the roll sticks closed.

10. 10

    With a grown-up: sharp knife

    Cut each roll into 6 to 8 pieces with a sharp knife, wiping it with a wet cloth between cuts. Serve with tamari.

Tips

Keep a bowl of water next to you: wet hands stop the rice sticking. Little kids can spread the rice, lay the fillings and roll; the cutting is a grown-up job.