Avocado and cucumber sushi

Place 1 sheet of seaweed on board. Spread quarter of the sushi rice over three-quarters of the seaweed sheet. Spread with quarter of the peanut sauce. Place quarter of the avocado and cucumber in a line 5cm from 1 edge of rice. Roll seaweed around filling to form a log; wrap in plastic wrap, refrigerate until firm. Repeat with remaining seaweed, sushi rice, peanut sauce, avocado and cucumber. Slice rolls to serve.

Sushi rice : Rinse rice under cold water until water is clear; drain well. Combine rice and the water in pan, cover with tight-fitting lid, bring to boil, simmer 9 minutes, remove from heat, stand 7 minutes before removing lid. Transfer rice to bowl. Combine rice, sugar, salt and vinegar in pan, stir over heat until sugar is dissolved. Stir mirin mixture into rice; cool.

Peanut sauce : Heat oil in pan, add onion, cook, stirring, until onion is soft. Stir in peanut butter, chilli and blended milk and flour. Stir over heat until mixture boils and thickens; cool.

Serves 4.

Recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.