Instructions

• Cook the sushi rice according to the instructions provided on the pack, tip in to a bowl, mix with the sugar and vinegar and leave to cool.

• Bring a pan of water to a boil, carefully add the spinach, cook for 30 seconds, drain and leave to cool.

• Once the spinach has cooled, remove excess water by squeezing and mix with the sesame oil, sesame seeds and salt.

• Slice the avocado, cucumber and spring onions, lay out the seaweed sheets on to a rolling mat, cover the bottom of the sheet with rice and place the avocado, spinach, bean sprouts, cucumber and spring onions on top of the rice followed by the coriander.

• Use the mat to roll the sheet so that the fillings are enclosed. Press firmly on the mat to make sure the roll is compressed.

• Continue this process until you get to the end, use a small amount of water on your finger tips to stick the seaweed sheet together.

• Repeat this process with the remaining ingredients and slice the rolls in to small sushi pieces.