Step 1

Wash the rice under cold water until the water runs clear.

Step 2

Put the rice in a small pan with 600ml water.

Step 3

Bring to the boil and cook for 10 minutes until the water is absorbed and the rice is tender.

Step 4

Stir through the vinegar and sugar, cover and cool.

Step 5

Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.

Step 6

Slice the roasted pepper into strips

Step 7

Slice the chilli Bury Black Pudding into long thin strips

To make Maki (Rice and fillings tightly rolled in seaweed):

Step 8

Spread rice out evenly over a sheet of nori, leaving a 1cm border at the top and bottom.

Step 9

Lay the long strips of the Bury Black Pudding and roasted pepper across the rice.

Step 10

Fold the bottom edge of the nori over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll.

Step 11

Repeat to make additional rolls using the same or other ingredients.

Step 12

Using a sharp knife, cut each roll into 8 rounds.

To make Nigiri (Small rice blocks topped with garnish):

Step 13

Wet your hands with cold water to prevent the rice from sticking.

Step 14

Take a small amount of rice and form a block in the palm of your hand.

Step 15

Top the block with thin slices of chilli Bury Black Pudding and garnish with avocado and roasted red pepper.

Step 16

Cut a small strip of nori and wrap around the rice and garnish to secure everything together.

Step 17

The pieces can now be coverd with cling flim and chilled until ready for serving.

Serve with pickled ginger and soy sauce for dipping