Chilli Tuna Sushi

Method

1. Cook sushi rice according to packet. Allow to cool for a few minutes. Combine the rice wine vinegar, sugar and salt and mix into the rice. Cool in the fridge for an hour or overnight if using next day.
2. On a bamboo sushi rolling mat lay down seaweed sheet and cover with a thin layer of rice leaving a 2cm strip at the top.
3. Add your sushi ingredients along the bottom of the sheet. We used avocado, chilli tuna and a dollop of mayonnaise. Roll the mat to bring the sushi roll together. At the top of the roll wet the empty strip to secure the roll. Cut the sushi into pieces with a sharp knife. Enjoy!