Recipe Index

Ingredients

• 10 1/2 oz sushi rice, soaked in cold water for 30 minutes
• 1 tablespoon rice wine vinegar, for the rice
• pinch caster sugar, for the rice
• 2 sheets nori
• 5 oz tinned tuna in spring water, drained well
• 1 tablespoon Asian hot sauce, such as sriracha
• 3 tablespoons mayonnaise
• 1 medium avocado, peeled and destoned
• 2 teaspoons black sesame seeds
• 2 teaspoons togarashi
• 2 teaspoons toasted white sesame seeds
• 1/4 bunch chives
• 1 carrot, peeled and julienned
• 1/2 cucumber, peeled and julienned
• 1 teaspoon rice wine vinegar, for the vegetables
• 1 teaspoon sesame oil
• pinch sugar, for the vegetables
• salt and pepper, according to taste
• pickled ginger, to serve
• wasabi, to serve
• light soy sauce, for dipping

Method

1. Cook the soaked sushi rice until it has absorbed its cooking water, then stir the rice vinegar and caster sugar for the rice through the hot grains.
2. Spread the seasoned rice over a tray in an even layer so it cools quickly and stops steaming.
3. Flake the drained tuna in a bowl with a fork and mix it with the hot sauce and mayonnaise, seasoning the spicy tuna with salt and pepper.
4. Slice the avocado into thin strips ready for the tuna roll.
5. Lay cling film over a bamboo mat and sprinkle it evenly with the black sesame seeds, togarashi and toasted white sesame seeds.
6. Press half the cooled rice over the seeds with a wet hand to make a smooth layer, place a nori sheet on the rice, and arrange lines of tuna, avocado and chives down its center.
7. Roll the mat away from you, folding it over the filling and pressing gently along its length, keeping the cling film out of the roll, until a tight inside-out roll forms, and leave it wrapped to hold its shape.
8. Dress the julienned carrot and cucumber with the vegetable rice vinegar, sesame oil, vegetable sugar and a pinch of salt.
9. Spread the remaining rice over the second nori sheet on the mat, rough side up, leaving a small border of seaweed at one edge, using wet hands to smooth the rice.
10. Lay the dressed carrot and cucumber near the edge of the mat furthest from the border, lift the nori over the vegetables, and roll the maki tightly, tucking as it goes.
11. Slice both sushi rolls with a wet, sharp knife into even pieces and serve them with pickled ginger, wasabi and light soy sauce for dipping.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data