Sushi Style Wraps

Method

Cook the rice as directed on the packet and allow to cook slightly.  Stir in the caster sugar, salt, rice wine vinegar and ginger and chill well.

Add the flaked fish to the rice and combine well.

Spread the chilled rice and fish mixture over the wraps.

In a bowl, toss together the sesame seeds, avocado and spring onion.  Scatter the mixture evenly over the rice.

Roll tightly into a sausage and shape and tightly wrap in cling film.  Chill for at least 1 hour.

Toss all the salad ingredients together.

Remove the wraps from the fridge and unwrap.  Using a sharp knife trim off the ends and slice each wrap diagonally into 4 or 6.  Arrange on a serving board or plates and serve with little bowls of soy sauce and wasabi for dipping and the salad on the side.

An exclusive Lesley Waters recipe.