Sausage rolls, sushi, salad... here are your weeknight dinners plotted, and you’re guaranteed to never have a boring meal.

Weeknight suppers won’t be the same anymore with these international flavours

Prep time 20 mins Cooking time 30 mins, plus 6 hours refrigeration

Serves 6

INGREDIENTS

100g brown rice

50g tri-colour quinoa

50g pearl barley

500ml water

60ml rice vinegar

2 tbsp caster (superfine) sugar

½ tsp sea salt flakes

35g sunflower seeds, finely chopped 2 sheets toasted seaweed (nori) 200g sashimi-grade salmon, thinly sliced ½ tsp chilli powder

250g avocado, thinly sliced thinly

1 tsp lemon juice

PICKLED CUCUMBER

260g lebanese cucumbers, peeled, thinly sliced

2 tbsp rice vinegar

1 tbsp caster sugar

1 clove garlic, thinly sliced

METHOD

Bring rice, quinoa, barley and water to the boil in a saucepan. Reduce heat; simmer, covered, for 30 mins or until water is absorbed. Remove from heat; stand, covered, for 10 mins. Meanwhile, combine vinegar, sugar and salt in a bowl. Place rice mixture and seeds in a large, wide, stainless steel bowl. Using a plastic spatula, repeatedly slice through rice mixture at an angle to separate grains, gradually pouring in vinegar mixture. Stand for

10 mins to cool.

Grease and line a 19cm square cake pan with plastic wrap. Place one nori sheet, trimming to fit, shiny side-down, over base of pan. Spread half the rice mixture over nori. Top with salmon; sprinkle with chilli. Combine avocado and juice in a small bowl. Place avocado mixture over salmon; top with remaining rice mixture. Place remaining nori sheet, trimming to fit, shiny side-up, over rice mixture. Cover nori with plastic wrap. Place food cans on sushi to weigh it down. Refrigerate for 6 hours or until firm enough to cut.

To make pickled cucumber, combine ingredients in a bowl; stand for 5 mins. Drain. Remove sushi from pan; cut into squares. Serve with pickled cucumber.