Sushi 2 ways

By: Meagan Rourke

Cook sushi rice as described by packet. Put in a dish to cool, and stir through the sushi seasoning.
Prepare filling ingredients
Once rice had cooled, place a nori sheets shiny-side down onto a flat surface with the point of one corner pointing towards you. Dampen hands, then place 2 tablespoons of rice into the palm of your hands to form a square and place it in the centre of the nori. Add a large pinch of cabbage, 1 teaspoon each of mustard and mayonnaise, 1 piece of chicken, 2 teaspoons Tonkatsu sauce and finish with another 2 tablespoons of rice to form a square. Fold left and right corners together into the centre, stick down with a little water, then fold bottom and top corners into the centre - forming an envelope. Repeat to make 4 in total.
Now prepare rolls using the remaining 4 sheets. Place a sheet of nori, shiny side down on a bamboo sushi mat then gently spread prepared sushi rice over nori sheet with a wet, soft spatula, leaving ⅓ clear at the far end. Lay ¼ of tuna mixture, cucumber matchsticks and avocado slices on rice across the end closest to you then, using bamboo sushi mat, begin rolling tightly to form a roll. Before reaching the end brush edge of nori with water mixture to help seal the roll then continue rolling. Set finished roll aside then continue assembling remaining 3 rolls.
Enjoy sprinkled with sushi seasoning, and with soy sauce, wasabi, pickled ginger and kewpie mayo.