Temaki

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

300g sushi rice, cooked as packet instructions

2 tbsp rice vinegar

½ tsp caster sugar

1 tsp salt

8 nori sheets, halved horizontally into strips

2 x 95g tuna tins, in spring water

2 tbsp mayonnaise

½ tsp wasabi

1 tsp light soy sauce

1 avocado, thinly sliced

1 Lebanese cucumber, cut into sticks

Togarashi, for topping

Pickled ginger, for topping

Soy sauce, to serve

Method

Cook rice as per packet instructions. Once cooked, mix the vinegar, caster sugar and salt through the rice. Cover with a damp tea towel until it’s time to assemble.

In a small bowl, mix the tuna, mayonnaise and wasabi until well incorporated. Season and set aside.

Working with one half of nori at a time, using wet fingers, spread 1 tbsp of rice on half of the nori, leaving the top left corner empty. The rice should look like a right-angled triangle on the left side of the nori.

Place 1 tsp of the tuna mixture onto the rice triangle, topping with an avocado slice and cucumber stick. Sprinkle with togarashi.

Bring the bottom left corner of the nori to the center and roll the remaining of the nori into a cone. Lining up the edges for a smoother shape.

Repeat with all nori sheets and filling. Serve with pickled ginger, soy and eat immediately.