Tuna sushi with avocado, ginger & soy sauce
Take a trip to Japan with these delightful sushi bites, packed with ginger, spring onion & avocado
SERVES: 4 | PREP & COOK: 30 min
Ingredients
200g white rice
4 Nori seaweed sheets
1 spring onion, finely sliced
1 inch piece ginger, finely chopped into matchsticks
1 tsp soy sauce + 2tbsp for dipping
1 tsp mirin
1 tin tuna
1 avocado, peeled, stone removed and diced
Grind of pepper
Pinch of salt
Method
Add the rice and a pinch of salt to a medium saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for 5 minutes more than packet instructions (to make the rice slightly more sticky). Leave to cool so it’s not too hot to handle.
Meanwhile in a small bowl mix together the tuna, spring onion, 2/3 rds of the ginger, 1 tsp soy sauce, mirin and a good grind of pepper.
Once the rice is cool enough to handle, take one of your Nori seaweed sheets (rough edge facing up) and lay it on a sushi rolling mat. If you don’t have a sushi mat lay a piece of cling film down instead (this simply helps when rolling up the sushi).
Add a thin layer of rice onto the sushi mat, leaving a 30-40cm gap at the top. (See the main picture for guidance).
Add a thin layer of avocado and tuna across the rice horizontally (again see the picture for guidance) this should be roughly 50cm from the bottom edge of the seaweed to give you enough room to start the roll.
Tightly start to roll the seaweed up from the bottom to the top, tucking the bottom edge in with you fingers as you go (it’s important to keep this as tight as possible so your sushi rolls are nice an compact). When you reach the top of your roll press the seels together to stick.
Repeat with the rest of your sheets until you have four neatly rolled long sushi rolls.
Take a finely serated knife and gently cut one of the rolls 30cms from the end, then 30cms again and again until you’ve cut up the entire roll. Repeat this process with the other 3 rolls.
You should now have lots of 3 cm thick pieces of sushi!
Finally mix 2 tbsp of soy sauce with the remaining ginger and serve up as a dipping sauce for your sushi!
This us a great recipie for dinner or lunch. Also perfect for lunch on the go too!!