Ingredients
- 325 grams cups raw sushi rice (1 1/2 cup specified weight is guess)
- 4 tablespoons sushi vinegar
- 385 gram tuna, or chicken canned and drained
- 1 tablespoons mayonnaise
- 10 grams nori sheets (dried seaweed) (4 sheets specified)
- 1/2 carrot, medium cut into thin strips
- 1/4 yellow capsicum, deseeded and cut into thin strips
- 1/2 avocado, sliced
- Cucumber, 5cm piece deseeded and cut into thin strips
- 1/2 beetroot, raw peeled and cut into strips
- Soy sauce, reduced salt to serve
How to Make
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Step 1: Place rice in a saucepan with 3 cups of water and cover and bring to the boil, reduce heat and simmer until rice has absorbed water - about 15 minutes
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Step 2: Fluff rice with a fork and pour over sushi vinegar, stir and cool.
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Step 3: In a small bowl mix the tuna/chicken and mayonnaise together.
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Step 4: Lay a nori sheet on a bamboo sushi mat, shiny side down.
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Step 5: With wet fingers, scoop 1/4 of the rice and spread over 3/4 of the sheet, taking it to the edges, but leaving a 1/4 of the sheet clear at the end furthest away from you.
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Step 6: Place the tuna/chicken and vegetables across the rice and using the bamboo mat, roll the sushi away from you and then repear with the rest of the sheets.
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Step 7: Cut the sushi into pieces.
We hope you enjoy this recipe!
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