Description
These delicious Tuna Avocado and Cucumber Sushi makes a great gluten free main in the lunchbox and a perfect swap for a sandwich.
Ingredients
Scale
- 1 1/2 (300g) cups of Sushi Rice
- 2 tbsp rice wine vinegar
- 1 1/2 tsp caster sugar
- 1/4 tsp salt
- 185g canned tuna
- 3–4 tsp mayonaise
- juice of 1/2 lemon
- pepper to taste
- 1/2 avocado sliced lengthways
- 150g cucumbers de-seeded and cut into sticks
- 3 Nori sheets
Instructions
- Measure rice into a sieve and rinse under cold running water for around 1 minute. Drain well.
- Add the drained rice into a saucepan with 1 3/4 (435ml) of cold water and stir around once just so the water is mixed.
- Over a medium high heat bring the water to a low and slow simmer, the water will start to ripple and become white and foamy. This process will take several minutes. Do not stir the rice during this time.
- Cover with a lid and reduce to a low heat and simmer for 18 minutes. Do not remove the lid.
- When the rice has cooked for 18 minutes remove from the heat and set aside for a further 15 minutes. Do not remove the lid as the rice will continue cooking during this time.
- While the rice is standing prepare the seasoning. In a small bowl mix together the rice wine vinegar, sugar and salt until the mix is combined and the sugar and salt have dissolved. Set aside.
- When the rice has finished cooking, with a wooden spoon, spread out the rice over the base of large dish. Using half the seasoning pour over the rice and use your wooden spoon to gently fold through. Repeat with the remaining seasoning. Set the rice aside to cool near an open window for 30 minutes. You can fan the rice if you would like a quicker cooling time.
- When the rice has cooled you can now assemble the sushi. Take one nori sheet and place smooth/shiny side down on a bamboo rolling mat.
- Spoon 1/3 of the rice evenly over the nori sheet and then with wet hands press and spread the rice evenly over the sheet and to the edges with the exception of a 2cm strip on the side furthest from you. This is required to ensure you can seal the sushi roll.
- Layer the Tuna Avocado and Cucumber in strips width-ways on the side closest to you, ensuring that they are close together.
- Next firmly roll the sushi lengthways using the bamboo mat from the side closest to you to the side furtherest from you. While you are rolling the sushi check to make sure the nori is tucked in and under the sushi roll as you are rolling.
- When you reach the strip of nori that you have left to seal the sushi roll, wet the strip of nori with water then continue to roll the sushi removing the bamboo mat when you have finished.
- With a sharp wet knife, halve the sushi roll to make two hand rolls or cut into 8 portions for bite sized pieces for the lunchbox.
Notes
Detailed instructions and a rolling tutorial are included in the body of the blog post.
