This is my take on the classic tuna and avocado roll sushi. It is important that you prepare the rice in the way described as described in my sushi recipe to give it a subtle yet essential flavour. If you don’t have a sushi mat, you can just use cling wrap but as sushi mats very cheap to buy and make the process much easier, I’d recommend getting one.
3 small cans of tuna (250g)
2 tbs sugar
1 tbs mirin
1 tbs soy sauce
1 tbs mayonnaise (optional)
2 cups (measured when raw) of Japanese rice
36g rice wine vinegar
1 ripe avocado
Sea weed paper (nori)
Empty the tuna into a pan including half of the oil. Start to fry on a medium heat until moist for about 5 minutes. Then add sugar and mix well. Following this, add the mirin and soy sauce. For more information on why the order of these ingredients is important, read my 5 essential tips for Japanese cooking. Remove from heat and allow to cool.
Slice the avocado. Then lay the seaweed paper flat on top of the sushi mat. Spread the rice on top of the seaweed, then the tuna mix which should now be cool. Spread sliced avocado out in a line ready for the rolling.
Tightly roll the sushi mat applying pressure throughout the roll, going very slowly to start. When the roll feels like it has compacted and stuck, unravel the mat and put the roll on a chopping board. Wet a sharp knife using a damp piece of kitchen paper or cloth, and begin slicing. Wipe after each slice. Serve on a folded sushi mat for a nice touch.