For grown-up sushi rolls, replace tuna and avocado with raw tuna or salmon, trout, prawn or even calamari.
300g sushi rice, cooked as per packet instructions
1 tbsp castor sugar
1 tbsp Japanese rice wine vinegar
1x190g tin tuna, drained
1 small avocado
2 tbsp mayonnaise
5 nori sheets
1 cucumber, cut into 5 long strips
Soy sauce, pickled ginger and wasabi, to serve
Spread cooked rice onto a tray and sprinkle with sugar and vinegar. Stir to combine. Mix tuna, avocado and mayonnaise.
Place one nori sheet on a sushi mat and spread over rice to cover about half the nori, leaving a two-centimetre edge free from rice closest to you and the remaining half of the nori furthest from you. Wet fingers in a bowl of water to stop rice from sticking. Spoon an even line of tuna mix down the centre of the rice and place a cucumber strip on top.
Lift the edge of nori closest to you, with the mat, lift over the rice and place on rice-free nori. Use the mat to squeeze tight and then wet edge of nori with a little water and roll to seal. Repeat for remaining nori sheets. Stand for 15 minutes before cutting into pieces to allow nori to soften.
Serve with soy sauce, pickled ginger and wasabi.
Makes 5 rolls