- 150g sushi rice
- 2 tsp rice wine vinegar
- ½ cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 4 nori sheets
- 2 tsp wasabi paste
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
- 50g pickled ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 lime, juiced
The same shape, but smaller than…
- 2 very ripe avocados, halved, stoned, peeled and sliced
- 200g sushi grade tuna steak, sliced
- small pack coriander, leaves picked
Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.
Toss the cucumber and carrot matchsticks in the soy and leave to marinate.
Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.
Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.