Wash the rice under cold water until the water runs clear.
Put the rice in a small pan with 600ml water.
Bring to the boil and cook for 10 minutes until the water is absorbed and the rice is tender.
Stir through the vinegar and sugar, cover and cool.
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.
Slice the roasted pepper into strips
Slice the chilli Bury Black Pudding into long thin strips
To make Maki (Rice and fillings tightly rolled in seaweed):
Spread rice out evenly over a sheet of nori, leaving a 1cm border at the top and bottom.
Lay the long strips of the Bury Black Pudding and roasted pepper across the rice.
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.
Repeat to make additional rolls using the same or other ingredients.
Using a sharp knife, cut each roll into 8 rounds.
To make Nigiri (Small rice blocks topped with garnish):
Wet your hands with cold water to prevent the rice from sticking.
Take a small amount of rice and form a block in the palm of your hand.
Top the block with thin slices of chilli Bury Black Pudding and garnish with avocado and roasted red pepper.
Cut a small strip of nori and wrap around the rice and garnish to secure everything together.
The pieces can now be coverd with cling flim and chilled until ready for serving.
Serve with pickled ginger and soy sauce for dipping