Start by making the sushi rice. Rinse the rice a few times until the water comes out clean.

Place it in a saucepan and add 330ml (11floz) water. Cover the pan, bring to a boil, then simmer for 10 minutes.

Turn off the heat and leave to steam for 25-30 minutes. Do not take the lid off until the time is up.

Once your rice is ready, place it in a bigger baking dish and spread it out so it can cool down.

In a small bowl, mix the sugar and rice wine vinegar together, then add to rice and mix well. This will make it sticky so it will stay put once you start rolling.

Fold two kitchen towels in half, then place them onto each other to create your sushi rolling mat.

Put a nori sheet on top of the mat, shiny side up. Grab some rice with your hands and spread it evenly on the nori sheet, leaving a 1cm (½in) margin at the very top. As well as spreading the rice evenly, keep on pressing it into the mat. Keep a bowl with water handy so that you can clean your fingers if they get too sticky.

Place ½ tbsp Holy Moly Original Guacamole on the bottom of the sheet and spread it evenly. Stack the vegetables on top, but do not overfill the roll.

Using your ‘mat’, slowly start rolling the sheet, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.

Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat the last 4 steps with the remaining nori sheets.

Once you have all 4 rolls, cut them into 6-8 pieces and serve.