Rainbow Roll

Cook the sushi rice according to package instructions. While still warm, season the rice with rice vinegar, sugar, and salt. Mix well and let cool slightly.

Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread half of the seasoned rice evenly over the nori, leaving a small border at the top edge.

Arrange cucumber, avocado, and cream cheese (if using) in a line along the bottom third of the rice.

Using the mat, roll the sushi tightly from the bottom, pressing gently to shape.

Carefully transfer the roll to a chopping board. Arrange thin slices of tuna, salmon, and prawn on top of the roll to create a colourful 'rainbow' effect.

Cover the roll with cling film and gently press the toppings onto the roll using the bamboo mat.

Remove the cling film and slice the roll into 8 pieces with a sharp, wet knife.

Serve with soy sauce and wasabi on the side.