Mexican meets Japanese in this healthy sushi burrito, using sushi ingredients – tuna, nori, rice, pickled ginger, and wasabi combined to resemble a wrap
Prep:45 mins
Serves 4
150g sushi rice2 tsp rice wine vinegar½ cucumber, cut into matchsticks1 carrot, cut into matchsticks1 tbsp soy sauce4 nori sheets2 tsp wasabi paste50g pickled ginger, finely chopped1 lime, juiced2 very ripe avocados, halved, stoned, peeled and sliced200g sushi grade tuna steak, slicedsmall pack coriander, leaves picked
STEP 1Put 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 off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.STEP 2Toss the cucumber and carrot matchsticks in the soy and leave to marinate.STEP 3Lay 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.STEP 4Layer 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.
