Ingredients
- ⅔ cup sushi rice
- 4 sheets nori seaweed
- 2 tablespoons sushi seasoning
- 3 tablespoons kewpie mayonaise
- 1 tablespoon sriracha sauce
- 2x95g canned tuna
- ½ cucumber, peeled, cut into small strips
- 1 avocado - peeled, pitted, and sliced
- 1 ⅓ cups water
Method
- Gather all ingredients.
- Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Gently stir sushi seasoning into cooked rice and set aside.
- Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the tuna, avocado and cucumber over rice in a line down the centre.
- Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
- Use a wet, sharp knife to cut each roll into 2.
Product used in recipe
- Obento - Yaki Nori For Sushi
- Obento - Sushi Seasoning
