Makes about 25 sushi rolls  

• 1½ tin of sardines  

• 250 g of sushi rice  

• 4 sheets of nori seaweed 

• Soy sauce 

• 2 carrots 

• Pineapple 

• Avocado 

• 4 teaspoons of powdered beetroot 

• 2 tablespoons of smoked paprika 

• Sunflower or sesame seeds 

For the guacamole 

• 2 avocados 

• ½ onion 

• juice of ½ lemon 

• 2 cloves of garlic 

• Salt, to taste 

• Coriander (fresh or powdered) 

• Jalapeño chilli pepper (fresh or powdered) 

For garnishing 

Crunchy pistachio, Brazil nuts, coffee powder, Tabasco sauce, balsamic vinegar cream, slices of pineapple/mango/avocado, tuna or salmon pâté.  

Preparation 

Wash the rice thoroughly and boil in water (just under 500 ml) for around ten minutes. When it is cooked, split between two bowls: add the beetroot to one and the paprika to the other. Mix thoroughly to colour the rice evenly. Set aside. Julienne the carrots and cook them for a short while in a frying pan with olive oil and black pepper. Cook until just crunchy.  

Prepare the guacamole: process the avocados (peeled and cut into pieces) together with the other ingredients in a food processor. Transfer to a bowl and set aside in the fridge for half an hour. 

Prepare the futomaki: lay one sheet of nori seaweed on the mat with the smooth side facing down. Wet your hands, then cover the seaweed with about ¼ beetroot rice and ¼ paprika rice, leaving a few centimetres free at the top. In the centre, make a line using the guacamole, then layer the carrots, sardines lightly cut lengthwise, pineapple cut into pieces, and a few slices of avocado, leaving a few centimetres at the edges for folding. Hold the lower edge of the mat and roll, pressing slightly so that all the ingredients are packed tight. To close, dampen the nori seaweed and pack the roll well. Repeat with the other leaf. 

Prepare the uramaki: cover two mats with clinging film and place a sheet of nori seaweed on one of them, smooth side down. Spread out the rice, then the seeds, using the same technique as before. Cover with the other mat (with the clinging film touching the seeds) and gently flip over. Remove the clinging film and fill the uramaki using the same procedure as for the futomaki. Repeat with the other sheet of seaweed. Set aside the uramaki and futomaki in the fridge for half an hour. 

Lay the four rolls side by side and use a very sharp and slightly wet knife to cut the rolls into slices (around 2.5 cm high). Garnish with the suggested ingredients and serve with the soy sauce to taste.