INGREDIENTS
- 150 g sushi rice
- 40 ml sushi vinegar (available at Asian food stores) warmed with a pinch of salt and sugar added
- 120 g very clean fresh tuna (or smoked salmon)
- 1 Zespri SunGold kiwifruit
- 1 avocado
- 1/2 lemon
- 2 tablespoons toasted sesame
- 4 sheets nori seaweed
- 1/2 teaspoon wasabi (optional)
- soy sauce as a condiment
METHOD
- Place the rice in a saucepan with 300 ml of boiling water. Bring to the boil, cover and cook on a low heat for 15 minutes. Then allow to stand for 10 minutes. All the water should have evaporated. Add the warmed sushi vinegar and leave to cool down, stirring frequently.
- Peel the Zespri kiwifruit and avocado, slicing into 1 cm-thick strips. Brush the avocado with lemon juice. Cut the tuna into 1 cm-thick strips.
- Wrap a bamboo mat (specifically for making sushi) with cling film and then put a sheet of nori (seaweed) on top.
- Wetting your fingers, spread a layer of rice a little less than 1 cm thick over the seaweed sheet. Leave a narrow strip at the top edge free of rice.
- Horizontally, across the middle, place overlapping strips of avocado, kiwifruit and tuna in a narrow line. Brush the top edge of the nori with a little water.
- Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder and sticking down the top edge. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used.
- Cut the sushi on a wooden chopping board with a long sharp knife that has been dipped in water.
- Serve with a helping of soy sauce and wasabi on the side.
