Sushi cornets

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

From Ready Steady Cook

Method

Slice each sheet of nori in half on the diagonal to make a triangle shape.
Place a quarter of the sticky rice, tuna, cucumber and avocado into the middle of each triangle.
Brush the edges of each sheet of nori with vinegar, then roll up from the pointed end to make a cone shape.
To serve, place the sushi cornets onto a plate with a small dipping bowl of soy sauce.

2 sheets nori (Japanese dried seaweed)
100g/3Â½oz cooked sticky rice or Japanese sushi rice (sticky rice and sushi rice are available at some Asian grocers)
55g/2oz fresh tuna, sliced thinly
8 sticks cucumber
Â½ avocado, sliced lengthways
white wine vinegar or rice wine vinegar, for brushing
soy sauce, to serve

Â½ avocado, sliced lengthways

8 sticks cucumber

2 sheets nori (Japanese dried seaweed)

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

soy sauce, to serve

white wine vinegar or rice wine vinegar, for brushing

55g/2oz fresh tuna, sliced thinly

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