Chicken and Avocado Sushi

Rinse rice under cold running water before cooking to remove any excess starch, this will ensure the rice is not gluggy when cooked. Cook sushi rice according to packet instructions.

Prepare fillings while rice is cooking. Cook chicken and slice into long strips. Slice carrot and cucumber into thin batons, and slice avocado into strips.

When the rice is cooked, transfer it to a large bowl. Use a wooden spoon to break up rice lumps while gradually adding the rice wine vinegar.

Spread rice out onto a tray to cool - fanning it will speed up the cooling process.

Place a sheet of nori, shiny side down on a bamboo sushi mat*.

Place rice on the nori and with wet hands, gently press into a thin, even layer. Leave a 3 cm border at the far end uncovered.

Arrange fillings 2 cm from the edge of the nori.

Begin rolling up the sushi tightly placing firm pressure on the mat so that it holds together.

Once rolled, use a sharp knife and cut into 6 pieces.