sushi in a hurry

By: Tash

Rinse the sushi rice under cold water until the water runs clear and drain
Cook the rice according to the package instructions or use a rice cooker
While the rice is cooking, mix the tuna with the kewpie mayo, slice the avocado and cover a bamboo mat with cling wrap
While the rice is still warm, gently fold in the rice vinegar and spread on a tray to cool
Place a nori sheet shiny side down on your bamboo mat
With wet fingers, evenly spread a thin layer of sushi rice over the nori, leaving about an inch or so uncovered at the top
Use a spoon or fork to spread a layer of the tuna and mayo along the bottom edge of the rice-covered nori, then place some slices of avocado on top
Lift the edge of the bamboo mat closest to you and roll it over the fillings, pressing gently but firmly. Continue rolling, peeling back the mat as you go, until you have a complete roll
Moisten the uncovered strip of nori at the top with a bit of water to help seal the roll
With a sharp, wet knife, slice the roll into bite-sized pieces
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side