Rainbow sushi rolls with sesame mayonnaise

Step 1

Place rice and 1 2/3 cups water in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 20 to 25 minutes or until liquid has been absorbed. Remove from heat. Stand, covered, for 5 minutes. Transfer rice to a large ceramic or glass dish. Gradually add seasoning to rice. Using a spatula, lift and turn rice, until rice has cooled.

Step 2

Meanwhile, make Sesame mayonnaise: Combine mayonnaise, tahini, vinegar and sesame seeds in a small bowl. Sprinkle with extra sesame seeds.

Step 3

Cut 1 nori sheet in half. Place 1 piece, shiny-side down, with 1 long side closest to you, on a sushi mat. Using damp hands, and leaving a 1cm border along both long sides, spread 1⁄4 cup rice on nori. Arrange 2 lettuce leaves side by side over the rice (trimming if needed), allowing the frilled edge of the leaves to overhang at each end. Place a little avocado, mint, cabbage, capsicum, cucumber and carrot on rice along long side closest to you. Using the sushi mat, roll up rmly to form a roll. Cut roll crossways into 3 equal pieces. Repeat with remaining nori, rice, lettuce, avocado, mint, cabbage, capsicum, cucumber and carrot.

Step 4

Stand rolls upright in a serving dish. Serve with sesame mayonnaise.