Maki rolls with pickled ginger

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

From Ready Steady Cook

Method

For the pickled ginger, place the sugar and vinegar into a small saucepan and heat gently until the sugar is dissolved. Remove from the heat, add the sliced ginger and stir to coat. Set aside and allow to cool for five minutes.
For the maki rolls, lay the nori sheet on a bamboo sushi mat. Spread the rice over two-thirds of the sheet, leaving a 1cm/Â½in border at the top.
Spread the tuna strips and cucumber sticks lengthways across the sheet, then place the avocado slices on top.
Brush the border with vinegar and roll the nori sheet up very tightly over the filling using the bamboo mat, to make a cigar shape, sealing across the border at the top.
To serve, slice the roll into rounds and place onto a serving plate with the pickled ginger.

1 sheet nori (Japanese dried seaweed)
100g/3Â½oz cooked sticky rice or Japanese sushi rice (sticky rice and sushi rice are available at some Asian grocers)
85g/3oz tuna steak, sliced into thin strips
4-5 sticks cucumber
Â½ avocado, sliced lengthways
white wine vinegar or rice wine vinegar, to brush

Â½ avocado, sliced lengthways

4-5 sticks cucumber

2.5cm/1in piece root ginger, peeled and thinly sliced on a mandoline

1 sheet nori (Japanese dried seaweed)

100g/3Â½oz cooked sticky rice or Japanese sushi rice (sticky rice and sushi rice are available at some Asian grocers)

85g/3oz tuna steak, sliced into thin strips

3 tbsp caster sugar

white wine vinegar or rice wine vinegar, to brush

2 tbsp white wine vinegar

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