• 2 sheets dried seaweed (nori) toasted
  • 1 avocado
  • 1 small cucumber
  • 1 cup prepared sushi rice
  • 1 tsp lightly toasted sesame seeds
  • 12 sugar peas
  • 90 g poached white fish cut into strips or smoked salmon


  • Cut the seaweed sheets in half.
  • Peel and pit the avocado and cut the flesh into strips.
  • Peel the cucumber, slice lengthwise and discard the seeds.
  • Cut the flesh into strips.
  • Spread each portion of seaweed with a quarter cup of the prepared rice, sprinkle a few of the sesame seeds over the rice, then place a quarter of the cucumber strips and 3 sugar peas on the sesame seeds.
  • Arrange a quarter of the white fish strips on top of each portion, then add a quarter of the avocado.
  • Using both hands, roll up the seaweed lengthwise to encase the rice.
  • Cut each roll into 2in/5cm portions and arrange on a platter.
  • Serve with pickled ginger and Japanese horseradish.
  • This is most enjoyable eaten with your fingers!