Asparagus sushi

Cook the sushi rice according to the packet instructions, then set aside.

Toast the sesame seeds in a dry frying pan until golden.

Place a griddle over a high heat, add the asparagus and cook for 10 minutes, or until nice and charred.

Put the soy sauces onto one plate and the sesame seeds onto another. Roll the asparagus in the soy sauce, then in the sesame seeds to coat.

Peel and destone the avocado, then slice into strips. Squeeze over the juice of 1 lime, then set aside.

To assemble the sushi, lay the nori on a sushi rolling mat. Spread over half the rice, leaving a 2cm gap at each end and spoon a little wasabi paste along the centre.

Top with strips of avocado and the coated asparagus, then carefully (and as tightly as you can) roll up the sushi.

Using a sharp knife, cut the rolls into pieces – about 12 pieces per roll. Serve with extra sweet soy sauce, some shiso cress and lime wedges for squeezing over.