Egg and Avocado

Rinse and drain sushi rice. Transfer to a pot with cold water. Let stand for 10 minutes. Then bring to a boil, reduce the heat to low, and cover. Simmer lightly for 5–10 minutes, until the water is absorbed. Turn off the heat, but let the pot sit on the stove. Do not open the lid. Let the rice steam for 15 minutes.

Meanwhile, prepare the omelette. Beat eggs lightly in a bowl. Heat oil in a pan, and add beaten eggs. Turn the pan to create a thin layer. Cook for 2 minutes, then flip and cook on the other side for 1–2 more minutes. Transfer to a plate to cool, then cut to strips.

Peel and cut carrots to thin sticks. Cut cucumbers to thin sticks. Halve avocados, remove stones. Spoon out the flesh and cut to thin slices.

In a small bowl, combine rice vinegar, sugar, and salt. Season the cooked sushi rice evenly with the mixture.

Use your bamboo mats or a clean damp tea towel to roll your makis. Place a nori sheet on the mat. Pat an even layer of rice on the sheet (works best with wet hands). Leave some empty space at the top end (about 3cm/1 inch).

Combine mayonnaise and sriracha. Smear the rice with a bit of the mixture. Sprinkle with sesame seeds. Add carrot and cucumber sticks, avocado slices, and omelette strips. Roll your maki into a tight roll starting from the bottom and rolling towards the top of your nori sheet. Let rest while you finish the rest of the rolls. Cut with a sharp, thin-blade knife to pieces. Serve with wasabi, sushi ginger and soy sauce.