Serves: 4
Difficulty: Easy
Ingredients:
250ml (1 cup) raw sushi rice
30ml (2 tbsp) rice vinegar
30ml (2 tbsp) caster sugar
45ml (3 tbsp) sesame seeds, toasted
2-3 gherkins or fresh cucumber, sliced
2-3 carrots, peeled and julienned
1 x 170g can of tuna, drained and flaked
1 avocado, peeled and cubed
Juice of ½ a lemon
45ml (3 tbsp) pickled ginger
Dressing:
125ml (½ cup) rice vinegar
45ml (3 tbsp) soy sauce
10-15ml (2-3 tsp) runny honey
5ml (1 tsp) chopped garlic
10ml (2 tsp) grated ginger
5ml (1 tsp) sesame oil
15ml (1 tbsp) sweet chilli sauce
Method:
1. Make the sushi rice according to the packet instructions.
2. Combine the rice vinegar and caster sugar and microwave for a minute on high to dissolve. Allow to cool.
3. Place the cooked rice in a large shallow dish and drizzle over the vinegar mixture. Use a plastic spatula to cut through the rice until the vinegar mixture is incorporated and the rice is cool, fanning the mixture while doing this will help to give the rice a glossy appearance. Stir through the sesame seeds. Chill until ready to serve.
3. Divide the rice mixture into four serving bowls.
4. Top with the cucumbers, carrots, tuna, avocado and pickled ginger.
5. For the dressing combine all the ingredients in a jar, shake and and drizzle over each bowl before serving.
Cook's tip: Try raw salmon or tuna, or lightly smoked fish like mackerel, salmon or even trout instead of the canned tuna...