Rinse the rice until the water runs clear and then drain. Place in a saucepan and leave to soak. After half an hour, cover the rice with water, bring to the boil and leave to cook for 2 to 3 minutes, then cook over a low heat for a further 10 minutes. Turn off the heat and leave to stand. Spread the rice out in a large dish or salad bowl.
Mix the rice vinegar, sugar and salt in a bowl. Add this mixture to the rice and stir gently. Leave the rice to cool until it reaches room temperature.
Remove the skin and pin bones from the fillets of sea bream and cut into thin strips.
Peel the avocados and cut into thin slices. Drizzle with lime juice to stop them discolouring.
Place ½ a sheet of seaweed on a rolling mat with the shiny side down. Spread the rice onto the seaweed with a little wasabi and the strips of sea bream and avocado. Season with soy sauce. Sprinkle in some of the sesame seeds.
Roll the maki and then slice into 6 pieces, cleaning the knife each time to avoid tearing the seaweed. Serve cold.
«When buying fish for sushi making, always go to a fishmonger and ask for the freshest fish available.»