It doesn't get much better than a giant sushi roll! We've packed our full of tuna, cucumber, avocado and pickled ginger, but you can fill it with anything you fancy!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
427
Ingredients
For the sushi rice
200g
sushi or short grain rice
50ml
rice vinegar
1Tbsp.
caster sugar
For the filling
Sushi mat
4
nori sheets
200g
sushi grade tuna, sliced, or see GH Tip
1/4
cucumber, deseeded and cut into matchsticks
1
carrot, cut into matchsticks
2
ripe avocados, peeled, stoned and sliced
1
-2tbsp sliced pickled ginger
Handful coriander leaves
Wasabi, to serve
Directions
Step 1Wash the rice well in a bowl of cold water, rubbing the grains together with the palms of your hands as if you are polishing them. Drain away any cloudy water and repeat until the water runs clear. Put the rice in a medium pan and pour in water until it comes 1cm above the rice.
Step 2Bring to the boil, stirring occasionally, then lower the heat to a simmer. Cover and cook for 8min until the rice is tender. Take pan off heat and leave covered for 5min.
Step 3Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1tsp salt in a small pan to dissolve the sugar. Take off heat.
Step 4Using a wooden spoon, transfer the rice to a bowl, then gently mix in the vinegar seasoning and leave to cool.
Step 5Lay out a sushi mat and put a nori sheet (shiny-side down) on it. Carefully spread 1/4 of the cooled sushi rice over the nori (using your hands is easiest), leaving a 1cm border at the top. Arrange 1/4 of the tuna in a line 2.5cm from the bottom edge. Top with 1/4 each of the cucumber, carrot, avocado, pickled ginger and coriander.
Step 6Dampen the top border with a little water and with the help of the mat roll up the sushi tightly. Wrap in foil (for an authentic sushi burrito feel), halve and serve with wasabi, if you like.
GH Tip
If you can’t find any sushi-grade tuna, sear 2 tuna fillets instead or use strips of smoked salmon.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
