Ingredients

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Directions

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  1. Pour 75g of sushi rice into a mug and note the volume it occupies. Transfer the rice to a saucepan and cover it with water. Stir well and drain to remove the water. You want a 1:1 ratio of water to rice volume quantity, so measure water in the mug up to the same level the rice reached, then pour this water into the saucepan. Ensure the rice is evenly spread and completely covered by water. Cover the saucepan with a lid and place it on medium heat. Once the water starts to boil, reduce the heat to low, keeping the lid on, and cook for 10 minutes. After 10 minutes, turn off the heat and let the rice sit for an additional 5 minutes with the lid still on.
  2. While your rice is cooking, combine tuna, mayonnaise, salt, and pepper in a bowl.
  3. Peel and slice your avocado & cucumber, set it aside ready for assembly.
  4. Once your rice is cooked, combine in a small bowl your rice wine vinegar, sugar, and salt. Place in the microwave to let the salt and sugar dissolve, then pour it over your rice. Fluff it up and give it a stir, then pour it out onto a plate and into the fridge to cool.
  5. Once your rice is cool, place a nori sheet on a chopping board with an angle facing towards you. Place a layer of sushi rice down in a square with a straight side facing you. Then top with all your filling ingredients: sliced avocado, omelette, tuna mayo, more avocado, and more rice.
  6. Step 7: Get your second piece of nori and cut it into a medium-sized square that is a bit bigger than the square of your fillings. Brush the large nori sheet's edges with rice wine vinegar, then fold everything up together and wrap in cling film. Place in the fridge to firm up. </aside>