Sushi Rolls

Makes about 30


Ingredients:

1 cup (220g) short-grain white rice
1 tbsp caster sugar
1 tsp salt
2 tbsp rice vinegar
1 tbsp mirin
4 sheets nori wasabi, to taste
125g fresh sashimi tuna, cut into thin strips
1 small Lebanese cucumber, peeled and cut into julienne strips
½ small avocado, cut into julienne strips
3 tbsp pickled ginger
Japanese soy sauce


Method:

1. Place the rice and 2 cup (500ml) of water into a pan. Bring to the boil, reduce the heat and simmer for about 5 minutes, or until all the water is absorbed. Cover the pan, reduce the heat to very low and cook for another 4-5 minutes. Remove from the heat and cool, still covered, for about 10 minutes.
2. Add the combined caster sugar, salt, rice vinegar and mirin to the rice, tossing with a wooden spoon until well combined. Set aside to cool.
3. Place a sheet of nori on a sushi mat or a piece of greaseproof paper on top of a flat surface. Arrange the nori so that the longest sides are at the top and bottom. Spread a quarter of the rice over the bottom half of the nori, leaving about a 2cm border at the bottom. Make a small indent in the center of the rice. Spread a very small amount of wasabi down the center widthways. Arrange a quarter of the pieces of fish, cucumber, avocado and ginger along the top of the wasabi.
4. Using the mat or paper as a guide, roll the nori up firmly from the bottom, enclosing the rice around the ingredients. Press the nori edges together to seal the roll. Using a very sharp knife, cut the roll into rounds. Repeat with the remaining ingredients to make about 30 rolls. Serve with a bowl of the soy sauce and some extra wasabi for dipping.

Nutrition per roll:
Protein 2g;
Fat 1g;
Carbohydrate 15g;
Dietary Fibre 0g;
Cholesterol 3mg;
360 kj (85 cal)