Vegetarian Sushi Rolls

Method

1. In a medium to large saucepan add rice and enough water to cover rice by 2cm. Check by poking finger into water and checking it comes up to the level of your first finger joint. Bring to the boil, then cover and reduce to very low heat for 16 minutes. Set aside to cool slightly, then pour sushi seasoning over the rice and stir in gently. Transfer to a large glass bowl to cool completely, in fridge once cool enough.
2. To make the omelette, lightly whisk eggs and milk with salt and pepper to taste. Tip onto a flat pan and cook gently until set. Tip out onto a flat board. When cool, roll it up and slice into strips.
3. Mix the mayonnaise and 1/2 teaspoon of wasabi.
4. Place one sheet of nori shiny side down on a slightly damp bamboo rolling mat. Cover with 1/10 of the rice (guess this by making guide lines in the rice with your spatula) and with wet fingers spread to the edges of the seaweed, leaving a 2cm border without rice along the top edge. On the lower edge press a shallow groove with your finger about 2cm from the edge, and smear with mayo. Lay strips of the prepared carrot, egg, cucumber and avocado along the groove, then roll up tightly with the assistance of the mat.
5. Slice into rounds and serve with wasabi, pickled ginger and soy sauce for a delicious, healthy and filling meal the whole family will love!