1 ½ cups sushi rice
4 tbsp sushi vinegar
½ medium carrot, cut into thin strips
¼ yellow capsicum, deseeded & cut into thin strips
½ avocado, sliced
185g can of tuna in springwater, drained
1 tbsp mayonnaise
5cm piece cucumber, deseeded & cut into thin strips
½ raw beetroot, peeled & cut into thin strips
4 nori sheets (dried seaweed)
Reduced-salt soy sauce
Place the rice in a sieve and rinse thoroughly under cold water. Place in a saucepan with 3 cups of water. Cover and bring to the boil, then reduce heat and simmer until the rice has absorbed the water, approximately 15 minutes. Fluff the rice with a fork and pour over the sushi vinegar. Stir well to combine. Spread the rice on a baking tray to cool.
In a small bowl, mix the tuna and mayonnaise together.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Fill a bowl with cold water for your fingers.
With wet fingers, scoop ¼ of the rice and spread over ¾ of the sheet, taking it to the edges, but leaving a ¼ of the sheet clear at the end furthest away from you. Place the tuna and vegetables across the rice. Using the bamboo mat, roll the sushi away from you. Once rolled to the clear edge, brush some water along the rice free nori and finish rolling, pressing gently to seal. Repeat with the rest of the sheets.
Dip a sharp knife in water and cut the sushi into pieces.
Try using either salmon or tofu to replace the tuna.
¾ serve of vegies in each serve of this recipe.