Avocado Filling

Take one third of the cooked rice and form into 4 cubes. Toss the avocado sliced in the lemon juice to stop them discolouring. Toast the nori over a gas flame for a few seconds, until it becomes green and translucent. Cut into strips. Take a cube of rice, put a small amount of wasabi on top, then a slice of avocado and tie in place with a strip of nori. Chill.

Red Pepper Filling

For the red pepper filling, place the toasted nori on a sushi mat or piece of cling film. Spread one-third of the rice over the nori. Make an indentation 1.25 cm / 1/2 - 1 inch in from on long edge with a chopstick and spread with a little umeboshi sauce. Place the red pepper and cucumber strips side by side along the indentation. Roll up firmly, using the mat or cling film to help you. Chill and cut into slices.

Ginger Filling

For the ginger, take the remaining cooked rice and mix in the capers and fresh mint. Lay 4-5 pieces of pickled ginger onto a piece of cling film, put a heaped tbsp of the rice mixture in the centre and bring the ginger up around to enclose it. Use the cling film to compress the ball by gathering tightly and twisting. Refrigerate until ready to serve. Repeat 3 more times.

To serve, arrange a selection of sushi on each plate with 1/2 teaspoon of wasabi paste, a small bowl containing 1 tbsp shoyu and a little pile of chopped pickled ginger.

Serves 4.