1 tin of tuna (95g), drained
½ avocado, sliced
2 nori seaweed papers
1 teaspoon of sesame seeds
1 cup of brown rice, rinsed
1 2/3 cups of water
½ teaspoon of sea salt
3 tablespoons of rice wine vinegar
For serving (optional):
Note: You will need a Japanese bamboo rolling mat.
In a medium-sized saucepan, bring water to the boil before adding rice and lowering the heat until the water has completely absorbed. This should take about 20 minutes but feel free to taste test as brown rice generally takes a little longer to cook than white rice.
While the rice is cooking, combine the salt and vinegar into a small saucepan and stir often until all ingredients are dissolved, before taking off the heat and placing in the fridge until the rice is cooked.
Once the rice is cooked, stir the vinegar mixture in with the rice with a fork until dry and stuck together.
Place one nori strip over the bamboo mat and scoop half the rice mixture onto the seaweed.
Lightly sprinkle rice with ½ teaspoon of sesame seeds.
Place ½ tin of tuna onto the top half of the rice sheet lengthways, leaving about 3cm of the seaweed sheet clear of tuna, before placing ¼ of sliced avocado underneath the tuna.
Carefully pick up the bamboo mat closest to you and start rolling away from your body, keeping the sushi roll as intact as possible. It’s important to make sure there is 1-2cm at the very end without any rice or filling because that’s what keeps it all together.
Once rolled, cut into two even hand rolls or into bite-sized pieces with a sharp knife, and repeat steps 1-4.
To serve, have some dipping saucers of soy sauce and mayonnaise to add to the delicious flavour.