Simple sushi
Two types of easy sushi – a vegetable maki roll and a spicy tuna roll. Both made super simple and the only fish here is tinned tuna so there's no need to worry if you don't have access to a good fishmonger.
For this recipe you will need a bamboo sushi mat.
Ingredients
- 300²µ/10½´Ç³ú sushi rice, soaked in cold water for 30 minutes
- 1 tbsp rice wine vinegar
- pinch caster sugar
- 2 sheets nori (seaweed)
For the spicy tuna roll
- 145g tinned tuna in springwater, drained well
- 1 tbsp Asian hot sauce, such as Sriracha
- 3 tbsp mayonnaise
- 1 medium avocado, peeled and destoned
- 2 tsp black sesame seeds
- 2 tsp togarashi (see Recipe Tip)
- 2 tsp toasted white sesame seeds
- ¼ bunch chives
For the maki roll
- 1 carrot, peeled and julienned
- ½ cucumber, peeled and julienned
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- pinch sugar
- salt and pepper
To serve
Method
Cook your sushi rice as per the packet instructions.
Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper.
Slice the avocado into thin strips.
Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down.
Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds.
When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer.
Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet.
Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape).
For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt.
Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer.
Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border.
Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight.
Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing.
Serve with pickled ginger, wasabi and soy sauce.
Recipe Tips
Togarashi is available in the spice section of some large supermarkets and at specialist Asian supermarkets.
Tuna comes in different size tins and the drained weight is usually marked on the label. A 145g tin usually has the amount you'll need for this recipe.
