Ingredients

• Sushi rice 300 g
• Water 360 ml
• Rice vinegar 60 ml
• Sugar 2 tbsp
• Salt 1 tsp
• Nori sheets 4 sheets
• Sushi-grade tuna or salmon 150 g
• Cucumber 1/2
• Avocado 1/2
• Soy sauce, wasabi and pickled ginger to serve

Instructions

1. 1

   Rinse the rice under cold water until it runs clear, then cook with the water until tender and the water is absorbed.

2. 2

   Warm the rice vinegar with sugar and salt until dissolved, fold gently through the hot rice and let it cool to room temperature.

3. 3

   Slice the fish, cucumber and avocado into thin strips.

4. 4

   Lay a nori sheet on a bamboo mat, spread a thin even layer of rice over it leaving a bare strip along the far edge.

5. 5

   Arrange fish and vegetables in a line across the rice, then roll up tightly using the mat, sealing the bare edge with a little water.

6. 6

   Wet a sharp knife and cut each roll into six or eight pieces.

7. 7

   Serve with soy sauce, wasabi and pickled ginger.