Ingredients:

• 1 pack Olga’s Fine Foods Pork Schnitzels
• 4 cups cooked sushi rice, warm
• 4 tbsp rice vinegar
• 1 tbsp caster sugar
• Vegetable oil, for frying
• 5 Nori sheets
• Pinch of salt
• Soy sauce, to serve

Method:

1. Combine the warm sushi rice with vinegar, sugar and salt in a large bowl. Mix gently to combine, then set aside to cool slightly.
2. Heat a generous layer of oil in a large frying pan over medium-high heat. Once hot, cook the Olga’s Fine Foods Pork Schnitzels in batches (don’t overcrowd the pan) for 3–4 minutes each side, or until golden, crisp and cooked through. Transfer to a paper towel-lined plate. Once slightly cooled, slice the schnitzels into long strips.
3. To assemble, place a sheet of nori on a bamboo sushi mat (or a clean flat surface) with the shiny side facing down. Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 2–3cm border at the top edge.
4. Lay pork schnitzel strips, cucumber and avocado in a line across the centre of the rice. Using the mat, lift the edge closest to you and tightly roll the nori away from you, pressing firmly as you go to keep it compact.

Continue rolling until sealed. Lightly wet the top edge of the nori to help it stick. Let the roll sit for a couple of minutes to set. Using a sharp knife dipped in water, slice into pieces, wiping the blade between cuts. Serve with soy sauce.