It doesn't get much better than a giant sushi roll! We've packed our full of tuna, cucumber, avocado and pickled ginger, but you can fill it with anything you fancy!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
427
Ingredients
For the sushi rice
200g
sushi or short grain rice
50ml
rice vinegar
1Tbsp.
caster sugar
For the filling
Sushi mat
4
nori sheets
200g
sushi grade tuna, sliced, or see GH Tip
1/4
cucumber, deseeded and cut into matchsticks
1
carrot, cut into matchsticks
2
ripe avocados, peeled, stoned and sliced
1
-2tbsp sliced pickled ginger
Handful coriander leaves
Wasabi, to serve
Directions
Step 1Wash the rice well in a bowl of cold water, rubbing the grains together with the palms of your hands as if you are polishing them. Drain away any cloudy water and repeat until the water runs clear. Put the rice in a medium pan and pour in water until it comes 1cm above the rice.
Step 2Bring 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.
Step 3Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1tsp salt in a small pan to dissolve the sugar. Take off heat.
Step 4Using a wooden spoon, transfer the rice to a bowl, then gently mix in the vinegar seasoning and leave to cool.
Step 5Lay out a sushi mat and put a nori sheet (shiny-side down) on it. Carefully spread 1/4 of the cooled sushi rice over the nori (using your hands is easiest), leaving a 1cm border at the top. Arrange 1/4 of the tuna in a line 2.5cm from the bottom edge. Top with 1/4 each of the cucumber, carrot, avocado, pickled ginger and coriander.
Step 6Dampen the top border with a little water and with the help of the mat roll up the sushi tightly. Wrap in foil (for an authentic sushi burrito feel), halve and serve with wasabi, if you like.
GH Tip
If you can’t find any sushi-grade tuna, sear 2 tuna fillets instead or use strips of smoked salmon.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
