Ingredients
- 300 g of japanese sushi rice
- 4 sheets of nori
- 200 g of fresh tuna, (diced, small)
- 1 whole of avocado, (diced, small)
- 1 whole of lemon, ( 1/2 Juiced)
- 3 whole of spring onions, (finely chopped)
- 1 whole of yellow pepper, (finely diced)
- 3 tbsp of kikkoman gluten-free teriyaki marinade
- 1 tsp of wasabi paste
- 2 tsp of toasted sesame seeds
- 1 handful of fresh spinach leaves
Method
Step 1
Wash the sushi rice until water runs clear. Place in a heavy based pan and add 330ml of water. Bring to the boil and cover. Once bubbling turn down the heat as low as possible and cook for 12 minutes.Step 2
After 12 minutes turn the heat off and let the rice stand for 10 minutes before removing the saucepan lid and fluffing the rice.Step 3
In a bowl mix together the tuna, avocado and lemon juice. Stir in the spring onions and yellow pepper.Step 4
Mix together the wasabi paste and the Kikkoman Gluten-Free Teriyaki Sauce until the wasabi is dissolved and then add this to the tuna mix along with sesame seeds.Step 5
Lay out the nori sheets and spread the rice over. Top half of the rice with spinach leaves and then the tuna mixture.Step 6
Fold the uncovered side over, pressing down on the edge to seal.Step 7
Slice into portions.