Serves 4 / makes 4 sushi sandwiches 

Ingredients:

For the rice:

400g sushi rice

500ml water 

2 tsp salt

2 Tbsp sugar

160ml rice vinegar 

For the filling:

1 Tbsp sesame oil 

4 large portabello mushrooms, thickly sliced

1 Tbsp soy sauce

8 sheets nori

1 large avocado, quartered and sliced 

1 large carrot, peeled and sliced into fine matchsticks

½ small cucumber, sliced 

1 handful baby spinach leaves 

4 Tbsp pickled ginger 

Black sesame seeds, for serving 

Soy sauce, for dipping

Method: 

For the rice:

Rinse the sushi rice in a sieve, extremely well, until the water runs clear. 

Pour the rinsed rice into a pot with the 500ml water.

Place a lid on the pot. 

Allow to sit for 30 minutes. 

Place rice onto the heat and bring to a boil. 

Once rice reaches a boil turn the heat down to the lowest setting. 

Cook for 10 minutes. 

Switch the heat off and leave the rice, lid on, for a further 15 minutes. 

In a small saucepan, combine the salt, sugar and rice vinegar over low heat. 

Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula. 

Spread rice out onto a clean tray and allow to cool. 

For the filling:

Heat a large frying pan on high heat.