Prawn Cocktail & Avocado Roll

Ingredients

• 1 nori sheet
• 100g prepared sushi rice
• 60g cooked and peeled cold-water prawns (pat dry thoroughly with kitchen paper)
• 1 tbsp mayonnaise
• 1 tsp tomato ketchup
• A pinch of smoked paprika or cayenne pepper
• ¼ ripe avocado, cut into strips

Method

Mix the mayonnaise, ketchup, and paprika in a bowl, then toss the dried prawns through the sauce.

Place the nori shiny-side down on the mat and spread the sushi rice evenly, leaving a 2cm border at the top.

Spoon the prawn mixture in a neat line across the middle of the rice and top with the avocado strips.

Roll firmly from the bottom up, sealing the top border with a little cold water.

Cut into 6–8 pieces.