Tuna is a fantastically versatile fish as it can be paired with spicy, savoury and slightly sweet ingredients. In this recipe, the tuna is spiced with chilli powder and rolled into tangy sushi rice.
- 370g short grain white rice or sushi rice
- 600ml water
- 2 tbsp. rice vinegar
- 1 x 175g tin tuna in brine, drained, any bones removed
- 1 tbsp. mayonnaise
- 1 tsp. chilli powder
- 1 tsp. wasabi paste
- 4 sheets nori seaweed
- 1/2 cucumber
- 1 carrot
- 1 avocado
Bring the rice, vinegar and water to the boil. Reduce to a simmer and cook for 20-25 minutes until tender. Cover and leave to sit for ten minutes, then leave to cool.
Peel, de-seed and thinly slice the cucumber into matchsticks. Peel and thinly slice the carrot into matchsticks. Peel and de-stone the avocado and thinly slice into matchsticks.
In a small bowl, combine the tuna, mayonnaise, chilli powder and wasabi. Season with salt and pepper.
Lay one nori sheet on a bamboo sushi mat. Spread with 1/2 of the rice mixture. Arrange 1/4 of the cucumber, carrot and avocado along the bottom edge of the rice. Arrange 1/4 of the tuna mixture next to the veggies. Use the bamboo mat to pull the bottom of the sushi upwards and roll it over the top of the vegetables, then press down and roll into a tight sushi roll. Repeat with the rest of the ingredients, then slice the rolls into 6 slices each.