Maki Sushi Rolls

Rinse the rice briefly under cold running water, drain and put into a pan with 600 ml water. Bring to the boil and cook gently, covered, over a low heat until the rice has absorbed the liquid. Then heat 3 tbsp rice vinegar, the sugar and salt in a small pan and stir into the rice. Halve the avocados and remove the stones and skin. Wash and halve the courgette. Cut the avocado and courgette into sticks approximately 5 cm long. Mix the remaining rice vinegar with the soy sauce and use to marinate the vegetable sticks.

For the dip, halve, stone and skin the rest of the avocados. Peel the ginger and cut 6 very thin strips for the garnish. Set these strips aside and dice the rest of the ginger very finely. Put the diced ginger, avocado flesh, wasabi and soy sauce into a liquidiser and puree finely.