Step 1

Begin by preparing the sushi rice.  Rinse the rice in a sieve until the water runs clear, then tip it into a saucepan and add 330ml of water.  Bring it to the boil, then simmer for 10 minutes covered with a lid.  Then turn off the heat and leave it to stand for 30 minutes, without removing the lid.

Step 2

Preheat the oven to 180ºC / 350ºF / Gas Mark 4.  Remove the seeds from the yellow pepper, and place it (skin side up) onto a baking tray.  Drizzle or spray with a little oil, and roast for 25 minutes until it is soft and the skin is just starting to brown at the edges.  Remove from the oven and set aside to cool.

Step 3

To pickle the carrot: peel and trim the ends off, then cut it into very fine matchsticks, either by hand or using a julienne slicer or peeler.  Place the carrot into a shallow bowl or tupperware container.  Mix together 3 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt.  Pour this over the carrot and mix to combine, then pour over a little warm water until the carrots are just covered.  Chill in the fridge until needed.

Step 4

To cook the tenderstem broccoli and peas: place them into a microwaveable bowl with 2 tbsp water.  Cover with a lid or cling film with a small hole, and microwave on full power for 2 minutes.  Drain and set aside to cool.

Step 5

When the rice has completely cooled, tip in 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt and mix thoroughly with a fork until fully combined.

Step 6

Lay a sheet of nori on the bamboo rolling mat.

Step 7

Spoon about a quarter of the rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet, leaving about a centimetre at each end to allow it to stick together when rolled.

Step 8

Place a line of sushi ginger along the rice, followed by a line of pickled carrot (about half the carrot - you will need the rest later).

Step 9

Use a wet finger to slightly dampen the edges of the nori sheet, then roll it up tightly, (moving the bamboo mat out of the way as you go, so it isn't trapped inside!).  Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.

Step 10

Fill a tall glass with water, and dip your sharpest knife into it - you will need to wet it again every time you cut through the roll, to stop the rice sticking to it as you cut.  Trim the ends off the roll, then slice the roll into 8 equal slices.

Step 11

Lay a sheet of cling film on the bamboo rolling mat, followed by a sheet of nori.

Step 12

Spoon about a quarter of the rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet.

Step 13

Sprinkle 1 tbsp sesame seeds and 1 tbsp black sesame seeds over the rice, then cover it with another sheet of cling film.  Flip over the nori so that the rice is now face down, and peel off the cling film over the nori sheet.

Step 14

Lay the pieces of tenderstem broccoli in a line across the nori, then de-stone and slice the avocado and lay this on top of the broccoli.

Step 15

Roll everything up tightly, (moving the remaining cling film and bamboo mat out of the way as you go, so they aren't trapped inside!). Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.

Step 16

Use your sharp, wet knife to trim the ends off the roll, then slice the roll into 8 equal slices.

Step 17

Cut six equal-sized rectangles from the roasted pepper, (save the offcuts for hummus sandwiches... yum!). Turn them skin-side down, then lay a slice of sushi ginger on each one.

Step 18

Take a dessertspoon full of rice, wet your hands, and squeeze and shape it into roughly the same shape as a pepper slice.  Mould the rice onto the pepper slice with your hands.

Step 19

Cut strips of nori about half a centimetre wide, then dampen each one with a wet finger, and wrap one around each pepper and rice mound.

Step 20

Your finished roasted pepper nigiri.

Step 21

Lay a sheet of cling film on the bamboo rolling mat, followed by a sheet of nori. Spoon about a quarter of the rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet.

Step 22

Sprinkle 1 tbsp sesame seeds and 1 tbsp black sesame seeds over the rice, then cover it with another sheet of cling film. Flip over the nori so that the rice is now face down, and peel off the cling film over the nori sheet.

Step 23

Squash the peas with the back of a fork, and put them in a line across the nori, then place the remaining pickled carrots on top of the peas.

Step 24

Roll everything up tightly, (moving the remaining cling film and bamboo mat out of the way as you go, so they aren't trapped inside!). Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.

Step 25

Use your sharp, wet knife to trim the ends off the roll, then slice the roll into 8 equal slices.

Step 26

Serve the sushi with a dipping bowl of tamari or soy sauce.