250 g Smoked salmon, cut into 20 pieces
1 level tablespoon Wasabi
2 Ripe but firm avocados, cut into 20 slices
1 Lime, halved

Sushi Rice
300 g Uncooked short-grain Japanese rice
375 ml Water
1 sheet Konbu seaweed, 5 cm square (optional)
2 tablespoons Japanese rice vinegar
1 1/2 tablespoons Sugar
1 tablespoon Mirin
1 teaspoon Salt

Accompaniments
2 tablespoons Wasabi
1/3 cup Thinly sliced pickled ginger
1/2 cup Finely shredded daikon (long white radish), optional
85 ml Soy sauce

To make the sushi rice, put the rice, water and konbu in a medium-sized saucepan. Cover and bring to a boil. Discard the konbu. With the saucepan partially covered, cook over moderate heat for 5 minutes or until all the water has been absorbed. Then reduce the heat to a minimum and cook for another 10 minutes. Remove the saucepan from the stove and allow the rice to cool for 10 minutes.In the meantime, combine the vinegar, sugar, mirin and salt in a small bowl and stir until the sugar is dissolved.Transfer the cooked rice into a wide bowl. Toss gently with a wooden spoon, while slowly pouring the vinegar mixture over the rice. Keep tossing for 5-10 minutes, or until the rice has cooled to room temperature. Cover with a damp cloth.Wet your hands and spoon 2 heaped tablespoons of rice onto your palm. Squeeze and shape the rice to form a small roll. Place a piece of smoked salmon lightly with some wasabi. Press the salmon gently, wasabi side down, onto the rice. Top with a strip of avocado and squeeze some lime juice over it to stop discoloring.Repeat, wetting your hands each time, until the rice is used up. Transfer the sushi to a platter and serve with the wasabi, pickled ginger, daikon and soy sauce.