|300 g||sushi rice — cooked|
|2||sesame seeds — black and white|
|1/4||english cucumber — cut in strips|
|1||red pepper — thinly sliced|
|1/2||avocado — sliced|
|1/2 cup||soy sauce — and pickled ginger, to serve|
Place a nori sheet shiny side down on a double layer of clingwrap.
Wet your fingers and, using about half the rice, gently press a thin layer of rice about ½cm thick over the nori. Carefully lift the nori off the mat and set aside.
Sprinkle 1 tbsp sesame seeds onto the mat and invert the nori sheet riceside down on top of the seeds.
Arrange half the cucumber, red pepper and avocado and an extra sprinkling of sesame seeds in a thin strip across the bottom third of the nori sheet.
Tightly roll up the sheet to enclose the filling, then wet a sharp knife and slice the roll into 6 pieces.
Repeat process with second nori sheet and other half of ingredients.
To serve: Place sushi in a lunch box or recyclable container with a small tub of soy sauce, some pickled ginger and chopsticks.