Sushi Crepes

1. To make the egg crepes, gently whisk the eggs with 2 tablespoons cold water and a pinch of salt in a bowl until combined. Heat and lightly oil a small crepe pan, and pour enough of the egg mixture into the pan to lightly cover the base. Cook over low heat for 1 minute, being careful not to allow the crepe to brown. Turn the crepe over and cook for 1 minute. Transfer to a plate and cook the remaining mixture.

2. To make the sushi, put the rice in a pan with 2 cups water, bring to the boil, then reduce the heat and simmer for 5 minutes, or until small tunnels begin to appear in the rice. If using gas, cover and turn the heat to very low, and continue cooking for 7 minutes, or until all the liquid is absorbed. If using an electric stovetop, remove the pan from the heat, cover and leave the rice to steam for 10 — 12 minutes (this prevents the rice from catching on the bottom of the pan and burning).

3. Combine the rice vinegar, sugar, mirin and 1 teaspoon salt in a jug and gently stir through the rice until well coated. Spread the rice evenly over a baking tray and cool at room temperature.

4. Place one egg crepe on a sushi mat or a piece of baking paper. Spread 4 tablespoons of the sushi rice over a third of the crepe, using a spatula or the back of a spoon.

5. Spread a tiny amount of wasabi along the centre of the rice, taking care when doing this as the wasabi is extremely hot. Place some tuna, cucumber, avocado and ginger over the wasabi.

6. Using the sushi mat or paper to help you, fold the crepe over to enclose the filling and roll up firmly in the mat or paper.

7. Trim the ends with a sharp knife and cut the crepe roll into 3/4 inch rounds with a sharp knife. Serve with soy sauce for dipping.