These flavoursome sushi rolls are packed full of yummy ingredients - sticky rice dressed with rice wine, raw tuna, crisp cucumber and spiky wasabi paste. Serve 'em up as part of a Japanese dinner party.
- 255g short-grain white rice
- 55ml rice wine
- 450ml water
- 300g tuna, sashimi grade, bones removed, sliced thinly
- 1 cucumber
- 5 nori seaweed sheets
- 3 spring onions
- 3 tsp. wasabi paste
Rinse the rice and put into a pan with the water. Bring to the boil, reduce to a simmer and cook for 20-25 minutes until sticky, then cover and leave to sit for 10 minutes or so. Stir in the rice wine. Season with salt and pepper.
Peel and remove the seeds from the cucumber. Thinly slice into matchsticks. Remove the outer leaves of the spring onions and thinly slice into matchsticks. Thinly slice the tuna into strips.
Lay a nori sheet onto a bamboo sushi mat. Spread 1/5 of the rice over the nori sheet, leaving a gap of 1-2cm at the top. Arrange 1/5 of the tuna, cucumber and spring onions in a thin line along the bottom of the sushi sheet, about 2.5cm from the bottom. Use the bamboo mat to roll the rice up and over the filling, then use the mat to help you roll a tight sushi roll.
Continue until you've used all of the ingredients. Slice the sushi rolls into slices using a sharp knife. Serve immediately.