About this recipe:This is a simple, yet easy way to make your own sushi rolls. Nori sheets are rolled with cooked glutinous rice, spiced tuna mix, cucumber and avocado. Serve with wasabi and soy sauce.
370g uncooked glutinous white rice
1 tablespoon rice vinegar
1 (185g) tin tuna chunks in water, drained
1 tablespoon mayonnaise
1 teaspoon chilli powder
1 teaspoon wasabi paste
4 sheets nori (dry seaweed)
1/2 cucumber, finely diced
1 carrot, finely diced
1 avocado, peeled, pitted and diced
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Method Prep:45min › Cook:20min › Ready in:1hr5min
Bring the rice, water and vinegar to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
Lightly mix together the tuna, mayonnaise, chilli powder and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
To roll the sushi, cover a bamboo sushi rolling mat with cling film. Lay a sheet of nori, rough side up, on the cling film. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces and refrigerate until served.
Glutinous white rice, wasabi paste and nori can be purchased in Chinese/Oriental speciality shops.