Name: Sushi Rolls
Yield: 4 servings
Ingredients: 1 cup sushi rice; 2 tbsp sushi vinegar; 4 sheets toasted nori; 7 oz sashimi salmon, thinly sliced; 1 None avocado, sliced; 1 can (7 oz) tuna in oil, drained; 2 tbsp mayonnaise; 2 None oak lettuce leaves, torn; None None Soy sauce, to serve; None None Wasabi, to serve; None None Pickled ginger, to serve

1
Wash rice under cold running water until water runs clear. Combine rice and 1 1/2 cups water in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Cook, covered, for 12 mins. Remove from heat. Set aside, covered, for 10 mins.
2
Transfer rice to a baking pan. Gradually sprinkle with sushi vinegar, turning rice with a spatula. Cool completely.
3
Place one sheet of nori on a bamboo mat. Using wet fingers, gently press 1/4 rice all over sheet, leaving a 3/4-inch strip of nori at one end. Make a ridge along the middle of rice with finger. Top with salmon and avocado. Roll tightly using mat. Repeat once more.
4
Top last 2 nori sheets with rice, combined tuna and mayonnaise, and lettuce. Roll firmly as before. Slice sushi into 1/3-inch rounds and arrange on a serving platter. Accompany with soy sauce, wasabi and pickled ginger.

Sushi Rolls

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