Tuna Nori Rolls
|Koshihikari rice||400 Gram (2 Cups)|
|Rice vinegar||80 Milliliter (1/3 Cup)|
|Toasted nori sheets||6|
|Yellow fin sashimi tuna||120 Gram, thinly sliced|
|Lebanese cucumber||130 Gram, seeded, thinly sliced (1 Piece)|
|Avocado||200 Gram, thinly sliced (1 Small Piece)|
|Pickled ginger slices||2 Tablespoon|
Add rice to large pan of boiling water; boil, uncovered, until just tender.
Drain, stand rice 5 minutes; stir in combined vinegar, sugar and salt.
Place one sheet of nori, rough-side up, on damp bamboo sushi mat.
Dip fingers in water and spread one-sixth of the rice mixture over nori, leaving a 4cm strip on short side closest to you; press rice firmly in place.
Using a finger, make a lengthways hollow across centre of rice.
Place one-sixth of each of the tuna, cucumber, avocado, ginger and wasabi in hollow across centre of rice.
Starting at edge closest to you, use mat to help roll the tuna nori, pressing firmly as you roll.
Remove mat from finished nori roll.
Cut roll into 6 pieces and place on serving plate; repeat with remaining ingredients.
Serve tuna nori rolls with soy sauce, and extra pickled ginger and wasabi, if desired.