Sushi bowls

SERVES 4

300 gm (1½ cups) short-grain or medium-grain rice

60 ml (¼ cup) sushi seasoning (see note)

1 tbsp vegetable oil

3 eggs, lightly beaten

200 gm baby cucumbers (qukes), cut lengthways into wedges

1 large avocado (about 320gm), sliced

½ cup daikon radish sprouts

½ cup mixed sprouts

½ cup shiso leaves

4 sheets nori, toasted and coarsely chopped

1 tbsp wasabi peas, coarsely chopped Furikake, soy sauce (gluten-free if required) and Japanese mayonnaise, to serve

1 Wash and drain rice until water runs clear. Bring 560ml (2¼ cups) water and rice to the boil in a medium saucepan covered with a tight-fitting lid. Reduce heat to low and cook covered (12 minutes). Remove from heat and stand, covered, to steam (15 minutes).

Tip rice onto a large flat tray, sprinkle over sushi seasoning and fold into rice using a spatula.

2 Meanwhile, heat oil in a large frying pan over medium heat. Add egg and cook, swirling pan occasionally, until just set (3 minutes). Turn out onto a board and cut egg into quarters.

3 Divide rice among serving bowls and add egg to the side. Top rice with cucumber, avocado, sprouts, shiso leaves, nori and wasabi peas. Season with furikake and soy sauce to taste, and serve with Japanese mayonnaise. Note Sushi seasoning, a mix of rice vinegar, sugar and salt, is available from select supermarkets.