Sushirrito

SERVES 4 PREP 45 mins COOK 10 mins EASY

150g sushi rice

2 tsp rice wine vinegar

1/ cucumber, cut into

2 matchsticks

1 carrot, cut into matchsticks 1 tbsp soy sauce

4 nori sheets

2 tsp wasabi paste

50g pickled ginger, inely chopped

1 lime, juiced

2 very ripe avocados, halved, stoned, peeled and sliced 200g sushi grade tuna steak (or freeze it yourself – see Health news, right), sliced small pack coriander, leaves picked

1 Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take o the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely. 2 Toss the cucumber and carrot matchsticks in the soy and leave to marinate.

3 Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.

4 Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.

GOOD TO KNOW healthy • low cal • omega-3 • 2 of 5-a-day

PER SERVING 313 kcals • fat 11g • saturates 2g • carbs 33g • sugars 4g • ibre 5g • protein 18g • salt 0.7g