Maki sushi

Cook one cup of rinsed sushi rice with one and a half cups of water in a rice cooker.

Turn the rice out onto a hangiri or a parchment lined rimmed baking sheet and season with two teaspoons of seasoned rice vinegar, cutting and flipping it.

Fan the rice until it cools to skin temperature, then cover with a moist kitchen towel.

Cut the tuna into strips the width and length of the roll.

Wrap the rolling mat in plastic wrap, trim a sheet of toasted nori to size and lay it on the mat.

With wet hands spread two golf ball portions of rice over the nori, leaving a one inch gap at the top, lay the tuna down the centre and roll, using the mat to pull it tight.

Cut the ends off, halve the roll and cut each half into three, wetting the knife between cuts.

For the salmon roll, lightly oil the sushi gadget, pack rice into each half, add the salmon and sliced avocado, close, compress and extrude the log.

Wrap the extruded log in nori with the mat, pull tight, trim the excess and cut into eight pieces with a wetted knife.

Serve with wasabi paste and pickled ginger.