Sushi Burrito

Mexican meets Japanese: this marriage of sushi and burrito makes a lot of portable sense.

Hands-on time 30min, plus chilling. Cooking time about 15min. Serves 4

for the sushi rice * 200g (7oz) sushi rice * 50ml (2fl oz) rice vinegar * 1tbsp caster sugar for the filling * 4 nori sheets * 200g (7oz) sushi-grade tuna, sliced (see GH Tip) * ¼ cucumber, deseeded and cut into matchsticks * 1 carrot, cut into matchsticks * 2 ripe avocados, peeled, stoned and sliced * 1-2tbsp sliced pickled ginger, plus extra to serve * Handful coriander leaves * Wasabi, to serve, optional you’ll also need

* Sushi mat

1 Wash rice well in a bowl of cold water, rubbing grains together with your palms as if you’re polishing them. Drain away cloudy water and repeat until water stays clear. Drain, put rice in a medium pan and cover with water to 1cm (½in) above the rice.

2 Bring 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.

3 Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1tsp salt in a small pan to dissolve the sugar. Take off heat.

4 Using a wooden spoon, transfer the rice to a bowl, then gently mix in the seasoning and leave to cool.

5 Put a nori sheet on your sushi mat, shiny-side down. Using your hands, carefully spread ¼ of the cooled sushi rice over the nori, leaving a 1cm (½in) border at the top. Arrange ¼ of the tuna in a line 2.5cm (1in) from the bottom edge. Top with ¼ each of the cucumber, carrot, avocado, pickled ginger and coriander.

6 Dampen the top border with a little water and, with the help of the mat, roll up sushi tightly from the bottom. Wrap in foil, repeat with other rolls, then halve and serve with wasabi and extra ginger, if you like.

PER SERVING 427cals, 19g protein, 16g fat (3g saturates), 49g carbs (7g total sugars), 8g fibre

GH TIP If you can’t find sushi-grade tuna, use 2 lightly seared tuna fillets or strips of smoked salmon.