Deconstructed sushi

A fancy name for the essential ingredients of sushi minus the seaweed wrapper :-D. I made this for a light summer dinner on those 40 degree days where the last thing I wanted to do was turn the oven on and add to the heat. Fast and versatile, with so many filling options so it gets a 10/10 from not just me but also Fabian!

Ingredients:
2 cups rice
3 cups water
soy sauce

Plus a selection of the following fillings:
1 avocado
1 carrot
1/2 cucumber
1/2 capsicum
1 tomato
6 stalks of asparagus (cooked)
2 large mushrooms (cooked)

Directions:
1) Add rice to pot, cover with water and bring to the boil. Stir occasionally to ensure rice doesn't stick, until water is absorbed. Leave to cool and refrigerate for a couple of hours to remove leftover excess moisture.
2) While rice cools, chop up fillings into pieces and cook those fillings that need it.
3) Combine all ingredients in a bowl and add soy sauce to taste.

Stores well for a couple of days, covered, in the fridge. Also makes an easy lunch option for a change from boring old sammies!