Fruit sushi

Place the rice in a strainer and run under cold water until the water runs clear. Drain well.

In a large pot, combine the rice, water, sugar and salt and bring to a gentle boil. Reduce the heat and place the lid over the pot. Cook for 15-20 minutes or until tender. Add extra water if needed. Remove from the heat and set aside, lid on, for 10 minutes. Stir the vanilla extract through the rice. Set aside to cool completely.

Peel and slice the kiwis into quarters, hull and quarter the strawberries and finely slice the plum.

To make the ‘wasabi’, place the banana and 50g ground pistachios in a blender and blitz until smooth.

When ready to roll, lay a clean sheet of cling film on a flat surface and generously spray with baking spray.

Evenly spread 1⁄3 of the rice mixture over the cling film and smooth gently with wet hands. Arrange the kiwis in a row down the length of the rice. Roll it up tightly. Slice into rounds with a sharp knife. Repeat this process with the strawberries.

Place the raspberry powder in a small bowl and 2 tbsp (approx. 28g) of ground pistachios in another.

Roll the outside of the strawberry sushi in the raspberry powder and the kiwi sushi in the ground pistachio.

Press tablespoonfuls of the remaining rice into your wet palm and form an oval. Repeat this with the rest of the rice. Top each with two plum slices.

Place all the sushi on a serving platter and serve with the ‘wasabi’.