Vegan Rainbow Sushi Rolls

Preparation

Cook the sushi rice according to pack instructions.

Meanwhile boil the rice wine vinegar and sugar and reduce by half.

Remove the rice from the heat and add the reduced vinegar then set aside to cool.

Peel deseed and slice the cucumber into long strips.

Peel and cut the mango into long strips

Cut the pepper into long strips.

Half and destone the avocado then scoop out and cut into long strips.

Centre one sheet of nori on a bamboo sushi mat and wet your hands.

Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.

Arrange the vegetables, ginger and wasabi in a line down the centre of the rice.

Lift the end of the mat, and gently roll it over the ingredients, pressing gently.

Roll it forward to make a complete roll.

Repeat with remaining ingredients.

Slice and serve with a dip of the Spicy Jalapeno Chilli Relish