Salmon, avocado and cucumber maki

Rinse the rice several times until the water runs clear, and drain. Bring the rice and water to the boil in a covered saucepan. Heat the rice vinegar, sugar and salt mixture in a bowl in the microwave for 30 seconds. Blend until you have a smooth consistency and the sugar has completely dissolved. Once the rice has come to the boil, turn the heat down to low. Leave to cook until all the water has been absorbed (about 15 minutes). Then leave the rice to rest for 15 minutes. Add the vinegar mixture and spread the rice out on a tray to cool.

Cut equal-sized slices of cucumber, avocado and salmon (about 5 cm long).

Cut your nori sheet in half. Place the sheet on your sushi mat, in the direction you want to roll it. Spread a thin layer of rice over it (-1 cm).

Do not spread the rice over the last centimetre, where the roll will end. Place the salmon, avocado and cucumber slices in the centre. Then roll up tightly. Cut the maki into equal-sized pieces.

Arrange your maki on a plate and top with some ponzu Flavor Pearls.