METHOD

1. In a large mixing bowl, whisk eggs with takuan, red chillies, chives, salt and pepper.

2. Fry takuan tamago in a non-stick pan with some oil, over medium-high heat.

3. Allow takuan tamago to cool before slicing into squares.

4. To assemble - place a nori sheet with the corner pointing upwards. Evenly spread sushi rice into a square shape in the centre of the nori.

5. Scatter 1/2 - 1 tablespoon of sakura denbu onto the rice. Next, place takuan tamago, followed by a layer of sliced avocados and red cabbage pickles.

6. Top with more rice and sakura denbu, and wrap nori sheets tightly into a square.

7. Wrap onigirazu in a piece of cling wrap with seam side down to further secure it. Rest for 5 minutes before cutting. (Note: Don't forget to make a mental note on which side you wish to cut the onigirazu in half).

8. Use a sharp and lightly wet knife to cut onigirazu into half. The wet knife will prevent rice and nori from sticking onto your blade, and the cross-section of the onigirazu will be cleaner.