Tuna and Avocado Nori Rolls

Method

1. Place 2 cups of rice in saucepan. Rinse rice with cold water 2 to 3 times or until the water turns clear. Drain away the water. Add 4 cups of water to the washed rice. Bring to the boil. Reduce the heat to medium and cook for 15 minutes or until the water is absorbed. Remove from the heat and it to stand for 15 minutes. Transfer cooked rice to a mixing bowl, dissolve 3 tbsp sugar, 1/2 tsp into 3 tbsp of vinegar. Mix with cooked rice using a wooden spoon.Cool rice before preparing sushi.
2. Place drained tuna into a bowl. Add 1/2 cup mayonnaise and mix it into the tuna with a fork until smooth.
3. Slice avacado into 3mm vertical slices.
4. Wrap bamboo rolling mat in cling wrap, then place a yaki nori sheet on top of it.Spread 2/3 cup of cooked rice over the surface of the yaki nori, leaving 2cm on the right side for rolling.
5. Divide tuna mix into twelve segments and place one segment at the centre of the rice. Place two slices of avacado on top of the tuna.
6. Lift the edges of the rolling mat, invert them, then roll in towards the opposite end of the mat, allowing the mat to lift and slip as you roll. Repeat process until you have 12 rolls.
7. Slice each roll into 3cm width rolls and serve with soy sauce.