Sushi and dumplinga

Method

1. Cook sushi rice in a rice cooker, allow to cool then add sushi vinegar.
2. To make the sushi rolls, wet the edge furthest away from you. Add sushi rice in a thin layer for half the sushi paper, add on toppings of avocado and salmon, then roll and seal.
3. Mix the pork mints and green onions together and make a little balls to place in the centre of the gyoza wrapper. Wet the edge of the wrapper and pinched together to seal. Pan fry on the bottom then add half half a centimetre of water and cover to finish cooking by steaming.
4. Cut sushi rolls and serve sushi and dumplings together with chilli oil