Method

Cook the sushi rice according to the packet instructions, then stir through the sugar and vinegar and leave to cool.

Meanwhile, crack the eggs into a bowl and whisk well with a little soy sauce. Place a medium sized frying pan on a medium heat and add a splash of sesame oil, then use a piece of kitchen roll to coat the frying pan. Pour in enough egg to coat the bottom of the pan in a thin layer. Draw a line through the mix with a spatula and swirl the egg round to cook it.

Sprinkle over a few sesame seeds and once the omelette is cooked through, carefully remove from the pan. Roll up onto a plate and unravel as one piece. You may need to make 2 omelettes.

Peel the avocado, de-stone and cut into slices, then peel, core and slice the cucumber into matchsticks.

Take one of the Nori sheets and spoon out around a quarter of the rice on to the sheet, allowing for an even 1cm border around the edge. Lay a piece of omelette over the rice, arrange a line of chopped prawns, avocado slices and cucumber down the middle.

Fold the bottom edge of the Nori over the rice and roll it all up firmly. Use a little water to seal the roll together, then roll in clingfilm and place in the fridge whilst you make the other 3 rolls. When ready to serve, slice each roll cleanly with a sharp knife and serve with pickled ginger, wasabi, extra sesame seeds and soya sauce for dipping.