Inside-out Prawn & Avocado Sushi

2 cups sushi rice
1 tbsp rice wine vinegar
1 tbsp sugar
4 sheets nori seaweed
¼ cup toasted sesame seeds
200 g cooked & peeled prawns
1 orange capsicum, de-seeded & julienned
1 avocado, thin sliced
¼ cup SIDS RASPBERRY HONEY MAYO
wasabi, pickled ginger and Terikayi sauce to serve

Cook sushi rice as per the packet. Drain and place in a bowl. Gently stir in the rice wine vinegar and sugar then set aside to cool.
Place a sushi mat on a flat surface with the slats running horizontally. Place a nori sheet, shiny side down, on the mat. With wet hands, press ¼ of the sushi rice evenly over the nori sheet. Sprinkle ¼ of the sesame seeds evenly over the rice then cover with a large piece of cling-film. Carefully flip it over so the sushi mat is now on top. Remove the sushi mat and place it under the cling-film. The nori sheet will now be on top. Place ¼ of the prawns, capsicum and avocado in a strip along the end of the nori sheet closest to you. Top with ¼ of SIDS RASPBERRY HONEY MAYO.
Tightly roll the mat away from you to enclose the rice around the filling. Press the mat to shape and seal the roll, then remove mat and cling-film. Repeat with the remaining sheets and ingredients.
Use a sharp knife to cut the sushi into rounds then serve with wasabi, pickled ginger and Teriyaki sauce.