These look really impressive and are really quite simple to make!
60ml rice wine vinegar
1½tbsp caster sugar
250g sushi rice
½ red pepper
2 spring onions
½ avocado, peeled and destoned and cut into thin slices
2 strips of smoked salmon
First place the rice wine vinegar, sugar and salt in a small bowl and stir to combine. Then place the rice in a sieve and rinse well under the cold tap. Leave to drain then tip the rice into a saucepan. Add 250ml cold water. Bring to the boil then reduce the heat to a simmer cover the pan with a lid and simmer for 8-10min. Remove the pan from the heat, all the water will have been absorbed by the rice. Stir the vinegar mixture into the rice and then spoon everything into a large bowl. Stir well and leave to cool.
Meanwhile deseed the cucumber and pepper and cut into 6 long thin strips, halve the spring onion and cut into long thin strips along with the salmon.
To assemble cover a bamboo sushi mat with cling film. Place a nori sheet shiny side down on the cling film. Take a quarter of the rice and place on the nori sheet. Using your hands pat the rice so that it covers all the nori sheet apart from along the bottom edge. Dip your hands in a bowl of cold water to stop the rice sticking to them.
Lay a piece of cucumber, spring onion, pepper, avocado and smoked salmon along the middle of the rice. Holding the cling film, roll the nori over and over to the edge of the rice (so it looks like a sausage roll). Then cover the roll with the mat, hold onto the sushi roll and pull the mat tight to seal it.
Place the sushi roll in the fridge and repeat with the rest of the rice to make 4 roll. Chill the rolls for at least 30min before serving. Then remove the cling film and with a sharp knife slice the roll into 2-3cm long pieces. Serve with a bowl of soy sauce and a dab of wasabi paste.