Tuna and Avocado Sushi

By: Jason Prichard

Rinse rice in running water until clear
Place 2/3 cup rice into saucepan with 1 cup of water. This will make 2 medium size sushi rolls (per picture). Feel free to make more or less depending on your needs with the rice to water ratio at 1:1.5. Bring to boil on high heat without a lid. Once boiling, put on the lid and turn temperature down low. Rice is ready once all water is absorbed.
If you have time, letting the rice sit for another 10 mins after cooking, with the lid on, will produce a better result.
Move the rice to a bowl or tray and sprinkle 2 Tbs of sushi seasoning over the hot rice and mix through. You are trying to cool the rice rapidly here. More rice = more seasoning required.
While the rice is cooking, slice your tuna and avocado into long batons. Feel free to use canned tuna instead of fresh or cucumber instead of avocado.
Place a piece of your yaki nori (seaweed) shiny side down and spread some of the cooled rice over the sheet in a thin layer. Leave abut 2 cm at the end furthest from you without any rice.
Place a line of tune and a line of avocado about a third of the way along the sheet. Lift the bottom of the nori sheet carefully and roll tightly.
Slice the roll into pieces about 1.5cm wide.
Serve with soy sauce (and pickled ginger/wasabi if you like).