Making your own sushi is not as tricky as you might think. Master the art, invite some friends over and bask in the glory. Or stock up on a variety of fresh fish and get them to make their own!

You will need:
Vegetables of your choice
A sharp knife, peeler or mandolin
5 sheets toasted seaweed (nori), cut into quarters
3 1/4 cups (600ml) cooked sushi rice (follow instructions on the packet)
2 tablespoons (30ml) wasabi paste
20 prawns, cooked and shelled
1 avocado, cut into strips
1 cucumber, cut into strips
2 tablespoons (30ml) black sesame seeds
1/3 cup (80ml) soy sauce
pickled ginger

Method:
Prepare all the ingredients and have a bowl of water with a little added vinegar ready to dip your fingertips into.

Cover the seaweed squares with a damp cloth or cling film to prevent wrinkling. Place about 1½ tablespoon rice into the middle of each nori sheet. Wet your fingertips and push rice up to the top corner, then make a shallow indentation down the centre. Smear a small amount of wasabi into this hollow. Cover with a prawn, a strip of cucumber and a strip of avocado. Sprinkle with sesame seeds. Fold over one corner of the seaweed. Wet the opposite side then fold and stick to make a cone. Lastly, fold in the end, if you like, to prevent everything from falling out.

Serve with soy sauce and pickled ginger. Makes 20 rolls.

Photograph: Michael Saechang