Cook the rice

• Rinse the sushi rice and cook it according to the packet instructions or in a rice cooker.
• For extra fibre, replace part of the white rice with brown rice, or use microwave rice for convenience.

Prep the fillings and sides

• Slice the spring onion and the avocado.
• Air fry the chicken tenders if not already cooked, then slice them.
• Drain the tuna and mix it with the mayonnaise or yoghurt.
• Make the spicy cucumber salad: toss the sliced cucumber with rice wine vinegar, soy sauce, honey, chilli oil and sesame seeds.
• Make the quick pickled carrot: cover the julienned carrot with equal parts water and vinegar and add a pinch of salt.

Cool the rice

• Spread the cooked rice evenly on a large flat baking tray to speed up cooling.

Assemble the sushi cakes

• In a greased or cling-film-lined container, layer the avocado and/or protein of choice.
• Top with the cooled rice and press firmly to compress.
• Cover with a piece of nori cut to size.

Slice and serve

• Turn the container out onto a plate and slice carefully with a sharp, wet knife.
• Serve with spring onion, sesame seeds, sriracha mayo or teriyaki sauce, cucumber salad, pickled carrot and edamame.