Tuna & Avocado Sushi

By: Clare Yang

Cook the rice with water in rice cooker (add water to the level suggested in the side of the cooker)
Transfer cooked rice to a shallow dish and then pour the sushi seasoning over the rice and stir evenly with a wooden spoon.
Drain the tuna and pour them into a bowl. Mix with 5 tsp mayonnaise (according to your taste). Slice an avocado lengthways into strips.
Place the nori sheet shiny side down on a bamboo rolling mat. Spoon 1/6 of the seasoned rice, loosely covering the Nori. With wet hands press the rice over the sheet evenly over the sheet.
Layer the avocado and tuna in strips width-ways on the side of the sheet closest to you, trying to keep these as close together as possible.
Roll the sushi from the end closest to you, making sure to press firmly as you roll and keeping the bamboo mat over the nori sheet. While you are rolling the sushi, check that the nori is tucked in and under to form a compact log. When you have rolled the sushi, wet the portion of nori that has been left free from rice with water then roll tightly to seal. You can now roll the sushi out from the bamboo mat.
Cut the sushi roll into 8 bite-sized portions.
Repeat steps 4-7 5 more times.