Tuna and Avocado Sushi Roll

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 2 sheets nori sheets
• 4 oz sushi-grade tuna
• 1 medium avocado

Instructions

1. 1

   Rinse the 1 cup sushi rice in cold water until the water runs clear. Combine with 1.25 cups water in a pot and bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes.

2. 2

   While the rice cooks, mix 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt in a small bowl until dissolved. When the rice is done, let it rest 5 minutes, then fold in the vinegar mixture and spread the rice on a plate to cool to room temperature.

3. 3

   Slice the 4 oz tuna into thin strips and the 1 avocado into thin slices. Have a small bowl of water nearby for dipping your fingers.

4. 4

   Place a nori sheet shiny side down on a bamboo mat (or a sheet of plastic wrap). With wet fingers, spread half the rice evenly over the nori, leaving a 1-inch strip at the top edge bare.

5. 5

   Arrange half the tuna and avocado in a line across the rice near the bottom edge. Roll the mat away from you, pressing gently to form a tight cylinder, and seal the bare edge with a little water.

6. 6

   Repeat with the remaining nori, rice, tuna, and avocado. Slice each roll into 6 pieces with a sharp knife, wiping the blade between cuts. Serve with soy sauce, wasabi, or pickled ginger if you like.

7. 7

   Enjoy your homemade sushi rolls immediately, or store in the fridge for up to a few hours.

Tools you’ll need

• bamboo sushi mat
• sharp knife
• medium pot with lid
• small bowl

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