The nutty, chewy brown rice works so well with the ground tamari nuts in what are otherwise fairly classic sushi hand rolls.
4-5 sheets nori
2 tbsp mayonnaise
200g sashimi-grade tuna, sliced in batons
1 avocado, cut in half, peeled and sliced into batons
1 cucumber, deseeded and julienned
4 spring onions, finely sliced
3 tbsp tamari nuts (see recipe), ground to a coarse powder in a food processor
1 tsp chilli powder
For the rice
1 cup short-grain brown rice
2 tbsp mirin
2 tbsp rice wine vinegar
Salt to season
For the sauce
1/2 lemon, juiced
1 tsp sesame oil
1 tsp grated ginger
1. In a medium pot, bring the rice to a simmer with two cups of boiling water. Cover with a tight-fitting lid. Cook over a low heat for 20 minutes. The water should be entirely absorbed and the rice cooked. Stir through the mirin and vinegar and season with salt.
2. For the sauce, mix all the ingredients together.
3. Cut each nori sheet in half, making eight or 10 rectangles. Set up a piece of nori, shiny side down, with a short edge closest to you. Place a good tablespoon of rice on the nori sheet, leaving the bottom right corner and top half of the sheet free of rice. Flatten the rice slightly.
4. Top the rice with a dollop of mayo and slices of tuna, avocado, cucumber and spring onions, angled so they point towards the bottom left corner. Fold the bottom right corner of the nori over the filling. Continue rolling the nori tightly around the filling to form a cone, leaving a small flap. Dampen the flap with a little water and seal. Sprinkle a pinch of chilli powder and some nuts on top of each cone and serve with the dipping sauce.