Tuna mayo and chicken tender avocado sushi

Method

1. Pre heat oven to 180. Add in the chicken tenders and put a timer on for 15 minutes.
2. Wash 3 cups of sushi rice twice straining the water each time.
3. Add 3 3/4 cups of water to the pot of washed rice and bring to the boil and stir once.
4. Once bubbling turn down to a simmer put a lid on and simmer for 12 minutes.
5. While everything is cooking start with all the additions like shredding the lettuce, slicing the cucumber lengthways, draining the tuna and putting it in a bowl then adding the mayonnaise mixing till combined and getting out some sliced gherkins for crunch.
6. Once the rice is done for 12 minutes take off the lid and fluff with a fork and return the lid for 5 minutes.
7. After that 5 minute rest add in 6 TBS of the Obento sushi seasoning and mix to combine and cool slightly.
8. Get your sushi mat and nori sheet ready. Add rice and your toppings as you like. Marcus added rice then tuna mayo, avocado and cucumber strips. Ilaria added rice then chicken tenders, avocado and cucumber.
9. Once your filling is layered against the start or your nori sheet using the bamboo mat, roll tight to make a cylinder. Be sure to leave 2cm space on the last bit of nori sheet to add some water to seal tight.
10. Cut into 5 pieces and serve with soy sauce.