Cooked tuna sushi

Ingredients

• 3 Cups Of Sushi Rice
• 4 Tbsp Of Apple Cider Vinegar
• 3 Tsp Of Cater Sugar
• 1/2 Tsp Of Salt
• 425 g Of Canned Tuna
• 6-8 Tsp Of Mayonnaise
• Juice Of 1 Lemon Or Lime
• 1 Avocado
• 1 cucumber
• 10 Obento Nori Sheets
• Rice Seasoning
• Soy Sauce

Method

1. Add rice into a saucepan with 3.5 cups of cold water and a pinch of salt and stir around once just so the water is mixed.
2. Over a medium high heat bring the water to a low and slow simmer. Do not stir the rice during this time
3. Cover with a lid and reduce to a low heat and simmer for 18 minutes. Do not remove the lid
4. When the rice has cooked for 18 minutes remove from the heat and set aside for a further 15 minutes. Do not remove the lid as the rice will continue cooking during this time
5. While the rice is standing prepare the seasoning. In a small bowl mix together the apple cider vinegar, sugar and salt until the mix is combined and the sugar and salt have dissolved
6. When the rice has finished cooking, with a wooden spoon, spread out the rice over the base of large dish. Using half the seasoning pour over the rice and use your wooden spoon to gently fold through. Repeat with the remaining seasoning. Set the rice aside to cool near an open window for around 30 minutes
7. While the rice is cooling Slice the cucumber length ways and de-sead. Slice the avocado length ways and add lemon or lime juice
8. When the rice has cooled you can now assemble the sushi. Take one nori sheet and place smooth/shiny side down on a bamboo rolling mat.
9. Spoon rice evenly over the nori sheet and then with wet hands press and spread the rice evenly over the sheet and to the edges with the exception of a 2cm strip on the side furthest from you. This is required to ensure you can seal the sushi roll
10. Sprinkle some sushi seasoning on top of the rice. Layer the Tuna Avocado and Cucumber in strips width-ways on the side closest to you, ensuring that they are close together
11. Next firmly roll the sushi lengthways using the bamboo mat from the side closest to you to the side furtherest from you. While you are rolling the sushi check to make sure the nori is tucked in and under the sushi roll as you are rolling
12. When you reach the strip of nori that you have left to seal the sushi roll, wet the strip of nori with water then continue to roll the sushi removing the bamboo mat when you have finished.
13. With a sharp wet knife, halve the sushi roll to make two hand rolls or cut into 8 portions for bite sized pieces
14. Place finished sushi in a container to cool in the fridge, then enjoy with soy sauce

Product used in recipe

• OBENTO - OBENTO YAKI NORI FOR SUSHI