I made my favourite takeaway sushi at home, but cheaper. Here’s the recipe I used: For the rice 400g sushi rice 600ml water 2 inch square of kombu 60ml rice wine vinegar 2 tsp honey 1/2 tsp salt 1. Rinse your rice under cold water until it runs clear. 2. Add your rice and kombu to the water and bring to a simmer. Turn the heat all the way down, place a lid on the pan and leave for 15 minutes. When cooked, turn the heat off and leave with the lid on for a further 10 minutes. 3. Bring your vinegar, honey and salt to the boil and then turn off the heat. 4. Combine the rice with the vinegar mixture in a large bowl and leave to cool. For the prawns 2 eggs 60g panko breadcrumbs 40g plain flour 200g large prawns Light olive oil for frying 1 avocado Nori sushi sheets 1. Devein the prawns and make small incisions underneath each prawn so you can gently press them straight on a chopping board before frying (this stops them from curling up). 2. Season the prawns with a little salt and pepper, then dredge in flour, followed by egg and panko breadcrumbs. 3. Fry these in batches in 180oC oil for about 3 minutes or until golden brown and cooked through. To serve 1. Cut your avocado into slices lengthways 2. Place 1 portion of rice on the sushi nori, with the prawns and avocado down the middle. 3. Roll, cut and enjoy!