Simple sushi recipe
Cook your sushi rice as per the packet instructions.Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper.Slice the avocado into thin strips.Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down.Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet.Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape).For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt.Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer.Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border.Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight.Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing.Serve with pickled ginger, wasabi and soy sauce. Cook your sushi rice as per the packet instructions. Cook your sushi rice as per the packet instructions. Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Slice the avocado into thin strips. Slice the avocado into thin strips. Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down. Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down. Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet. Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape). Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape). For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt. For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt. Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer. Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer. Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border. Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border. Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight. Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight. Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing. Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing. Serve with pickled ginger, wasabi and soy sauce. Serve with pickled ginger, wasabi and soy sauce.