Tuna and Avocado Sushi

By: Sheena Ward

Rinse thoroughly 1 Cup of Sushi Rice
In a rice cooker cook 1 cup of rice to 1 cup of water
Drain tinned tuna and place in mixing bowl
Finely dice raw onion and wrap in a clean chux cloth rinse under water well - twist cloth and drain all excess water
Put onion in bowelwith tuna
Finely chop fresh parsley and place in bowl with tuna and onion
Mix in 3 generous table spoons of Kewpie Mayo
In a pot heat 30 mls of Rice Wine Vinegar, 1 table spoon of sugar and a pinch of salt until dissolved
Add rice wine vinegar to cooked rice and mix well
Using a spoon turn rice or fan until rice is room temperature or slightly warmer
Using a sushi mat place seaweed down with shiny slide touching the mat
Evenly spread sushi rice onto seaweed leaving a strip 5cm without rice - this edge should be the further est edge away from you
Place tuna mix and freshly sliced avocado into the middle of the rice
Pick up the sushi mat and roll seaweed so that a nice roll is formed, on the 5cm strip gently wet the seaweed and use firm grip to roll and seal the sushi roll