Brown Rice Nori Rolls
(quantity totally depends on how much sushi you want to make)
Cooked brown rice (slightly overcook it and add in a tsp honey and a pinch of salt)
Cucumber, avocado and pepper (sliced into match sticks)
(optional - prawns and mayo - to make wasabi mayo)
Lie a nori sheet on top of your sushi mat. Spread a thin layer of brown rice all over the seaweed.
Make a line of vegetables across edge of the sushi/rice closest to you. (You can now spread some wasabi/wasabi mayo or you can just add the wasabi to the soy sauce later for dipping).
Carefully roll up your sushi - keep it tight enough that the filling can't fall out but press lightly enough that your sushi roll stays round. My sister is a pro at this, but it took me a few attempts to get going! Repeat as many times as you like... We made LOADS.
Place the sushi rolls in the fridge to firm up for 10-20 minutes before you try slicing them into rounds. You will need a very sharp knife for this.
Serve with soy sauce for dipping and a sour and crunchy asian salad.