Onigirazu with Looye Honeytomatoes

Mix the rice vinegar with the sugar and salt and stir until completely dissolved. If the sugar and salt don't dissolve, gently heat the vinegar. Cook the rice according to packet instructions. Stir the vinegar mixture into the sushi rice and allow to cool, covered.

Mix the soy sauce with the juice of half a lime and the sesame oil. Cut the Honeytomatoes into small cubes and the spring onion into thin rings, mix with the soy-lime sauce and leave to marinate for at least 10 minutes. Cut the avocado in half, remove the stone, scoop out the flesh and cut into thin slices.

Place a sheet of seaweed on a cutting board with one corner facing up, shiny side down. Spread a layer of rice in the shape of a square in the middle, making sure that the outer ends of the seaweed remain free. Top the rice with a few slices of avocado, followed by some marinated Honeytomatoes, some salad sprouts and spinach leaves and finish with a second square of sushi rice. Press everything together gently and then fold the outermost points of seaweed towards the center of the square to form a seaweed package. The seaweed will stick because of the rice. Turn the package over on the cutting board and let it sit while you make the next one, following the steps above. Then cut the seaweed packets in half with a sharp knife to create colorful seaweed sandwiches.

Mix the mayonnaise with the sriracha and use to garnish the seaweed sandwiches.