Sushi with a hint of miso

Method

1. Rinse 1 cup sushi rice under cold water until it runs clear. Cook with 1¼ cups water, then let it steam off the heat for 10 minutes. While warm, fold through 2 tablespoons rice wine vinegar and a pinch of salt. Let it cool to room temperature.
2. Lay a sheet of nori, spread a thick, even layer of rice over it and line the center with drained tuna mixed with a small spoon of mayonnaise and a tiny pinch of crushed Sichuan peppercorns for a subtle tingle. I like to also add a thin smear of miso paste for a bit of umami flavour
3. Roll it up, dip in sauce of your choice, then enjoy!