Sushi Rolls Recipe

Photo: Quentin Jones

Sushi rolls for the kids and grown-up made easy. See recipe.

INGREDIENTS

300g sushi rice, cooked as per packet instructions
1 tbsp castor sugar
1½⁄ tbsp Japanese rice wine vinegar
190g tin tuna, drained
1 small avocado
2 tbsp mayonnaise
5 nori sheets
1 cucumber, cut into 5 long strips

METHOD

■ Once rice is cooked, spread out on a tray and sprinkle with sugar and vinegar. Stir to combine.

■ Mix together tuna, avocado and mayonnaise.

■ Place one nori sheet on a sushi mat and spread rice on to cover about half of the nori, leaving a 2cm edge free from rice closest to you and the remaining half of the nori furthest from you.
■ Wet fingers in a bowl of water to stop rice from sticking.

■ Spoon on an even line of tuna mix down the centre of the rice and place a cucumber strip on top.

■ Lift edge of nori closest to you, with the mat, and lift over the rice and place on rice-free nori. Use the mat to squeeze tight and then wet edge of nori with a little water and roll to seal. Repeat for remaining nori sheets.

■ Stand for 15 minutes before cutting into pieces to allow nori to soften.

■ Serve with soy, pickled ginger and wasabi.

For more grown-up sushi rolls

REPLACE tuna and avocado with raw tuna, raw salmon or trout, prawn or even calamari

via recipe@ http://www.smh.com.au