Cook the sushi rice according to the packet instructions. Once cooked, transfer to a bowl. Add the vinegar and sugar and gently mix to distribute. Leave rice to the side to cool.
Boil around half a litre of water in a medium-sized saucepan. Once it is boiling, add the spinach. Cook for 30 seconds, then drain. When the spinach is cooled, squeeze out the excess water and mix together with the sesame oil, sesame seeds and salt.
Slice the capsicum, cucumber, avocado and spring onion into thin strips. Arrange these, along with the spinach, so that they are all within arm's reach.
To make the sushi, lay out one nori sheet on a sushi rolling mat, shiny side down. Cover the bottom 2/3 of the sheet with a thin layer of rice (approximately 0.5cm thick). Don't worry if it's not perfect at the edges.
In the middle of the rice, lay out the filling ingredients so that they form a horizontal line across the nori. Try to arrange the fillings so that they are evenly distributed. As a guide, I used three slices of avocado, three thin strips of cucumber, three strips of capsicum, four coriander stalks, 3-5 spring onion slices, and a 1cm-diamteter roll of spinach for each sushi log.
Using the sushi mat and your fingers, roll the log 2/3 of the way, so that the fillings are enclosed in the rice. Press firmly along the mat to ensure the roll is compressed. Roll the final 1/3 and compress again. Stick the open end of the nori to the outside of the roll with a little water on your fingers.
Repeat until you have 6 rolls. It is very hard to judge exact amounts when making sushi, so you may only get six rolls, or you may have ingredients left over. Six is a guide only.
Slice immediately, or refrigerate for later use.
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