Tuna and Avocado Sushi Roll

Several years ago, I bought a sushi mat from a Japanese store in Tokyo for ¥100 (less than $/£). It was a great investment. I like to buy nori seaweed at the supermarket and make sushi at home. Whilst it's not as impressive as sushi eaten in a Japanese restaurant, or even bought at a supermarket, it is a cheap and tasty alternative.

There are plenty of videos about how to roll sushi on YouTube. I find cling film helps me roll the sushi, as long it doesn't get caught up in the nori! Maki, uramaki and hand rolls are the most common kind of sushi rolls.

I love to eat sushi with miso soup. Both of which require few ingredients and can be adapted depending on food supplies in the pantry and creativity in the kitchen!

It's quite a filling meal, with the recipe below making two sushi rolls, giving a good serving of macronutrients - carbohydrates from rice, fats from avocado, protein from tuna (and tofu). If I have some spare blended cauliflower, I'll warm it up for a minute in the microwave and add it to the cooked rice. As 100g cauliflower is only 25 calories, 5g carbohydrates and less than half gram of fat, I prefer to mix the two instead of having a second heap of rice.

I like to dip the sushi in soy sauce or tamari but always have the light version to watch my sodium intake. A small teaspoon of whole grain mustard also tastes great.

Tuna and Avocado Sushi Roll
Makes 2 sushi rolls

Ingredients:
- 45g /1.6oz cooked brown rice
- 85g / 3oz canned tuna in water, drained
- 60g / 2oz avocado
- 2 sheets nori seaweed
- 50g / 1 serving Tofu Mayo (optional)*
- 15ml / 1tbsp soy sauce, light (optional)*

Method:
Lay the nori seaweed on top of the sushi mat - rough side facing up, smooth side down. Spread cooked rice over the seaweed.

Add tuna and avocado close to the edge.

Roll the seaweed using the mat. Wet the edge of the seaweed at the end, so that it sticks and takes a cylindrical shape.

Using a sharp knife, cut into bite-size pieces, approx. 8 per roll.

*I spread a little tofu mayo on top of the rice and serve with soy sauce. Pickled ginger and wasabi are also popular condiments.
ENJOY!

Nutritional Information:

*Sushi lunch with tofu mayo and light soy sauce