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.