Per person Gousto kcal 627 | 30 -40 min | Plant-based / Dairy-free / 5 of your 5-a-day

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1 avocado

1 tsp cornflour

½ cucumber

1 gem lettuce

1 orange

125g radishes

15ml rice vinegar

15ml soy sauce

150g sushi rice

1 sweet potato

5g toasted sesame seeds

25ml vegan mayonnaise

17g white miso paste

Salt

Sugar

Vegetable oil

Water

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1. Preheat the oven to 220C / 200C (fan). Peel and chop your sweet potato into small bite-sized pieces. Add the chopped sweet potato to a baking tray with a small drizzle of vegetable oil and season with a small pinch of salt. Put the tray in the oven for 20 min or until cooked through and starting to crisp.

2. Rinse your sushi rice in a sieve under cold running water for 30 secs(use your hands to really wash the grains), then set aside to drain fully.

3. Add the drained rice with 200ml cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min. After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving. Tip: Don't peek! Keep the lid on the while time to get fluffy and sticky rice!

4. Wash, then chop your radishes in half. Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces - this is your smashed cucumber. Tip: Bash the cucumber in a bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

5. Combine your rice vinegar and 1 tsp sugar in a medium bowl with the chopped radish and cucumber - this is your quick-pickled veg. Wash your lettuce, then pat it dry with kitchen paper and shred finely Cut your avocado in half lengthways, around the stone. Remove the stone using a spoon, then scoop out the avocado flesh and slice finely lengthways.

6. Combine the juice of your orange in a bowl with your cornflour, then add your soy sauce, 1 tsp sugar, a pinch of salt and 50ml cold water - this is your ponzu-style sauce. Heat a large, wide-based pan (preferably non-stick) over medium-high heat. Once hot, add the ponzu-style sauce and cook for 3-4 min or until thickened to a syrup-like consistency, then set aside to cool - this is your ponzu-style glaze.

7. Once the sweet potato is cooked through, remove the tray from the oven and add your toasted sesame seeds. Give everything a good mix up, then return the tray to the oven and cook for a further 2-3 min - this is your sesame sweet potato. Combine your mayo and miso in a bowl with a small splash of pickling liquid from the quick-pickled veg - this is your miso mayo.

8. Serve the cooked sushi rice and layer over the shredded lettuce, sliced avocado, sesame sweet potato and quick-pickled veg. Drizzle over the ponzu-style glaze and miso mayo. Enjoy!