Sushi 2-Ways

Cook Time 1 hour

Makes 4 rolls 

Ingredients

4 nori sheets

1 x 185g can of tuna in spring water

Half an avocado, sliced

1 tbsp mayonnaise

2 egg omelette or scrambled eggs (optional)

1 carrot, julienned (optional)

1 cucumber, julienned (optional)

Sushi rice 

1½ cups of sushi rice

1 tbsp rice vinegar

1 tsp caster sugar

Pinch of salt

To Serve

Soy sauce

Method

Rinse the rice 2-3 times, then put it in a pot, drain, and add 1¾ cups of water. Cook the rice in the rice cooker according to the instructions.

Turn the heat off and let the rice stand for 10 minutes. 

Add the vinegar, sugar, a pinch of salt and stir to incorporate. Cool to room temperature with the lid on. 

Drain tuna and mix with mayonnaise and a splash of soy sauce. 

Place a nori sheet, shiny side down, on a bamboo mat (or baking paper). With damp hands, spread a thin, even layer of rice over the nori, leaving a 2 cm strip at the top. Spoon tuna across the centre and add avocado. 

Lift the edge closest to you and roll tightly. Cut in half for larger rolls or in half again for smaller ones. 

For the omelette sushi, repeat the process, but instead of a tuna and avocado filling, add strips of omelette, carrot, and cucumber. Serve with soy for dipping.