Ingredients

· 150 g sushi rice

· 2 teaspoons rice vinegar

· ½ cucumber

· 1 sliced carrot

· 4 nori sheets

· 2 teaspoons wasabi paste

· 50 g chopped pickle

· 1 lime

· 2 sliced avocados

· 200 g sushi tuna steak

· Coriander leaves

Method

Put 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 up with water and put on a tight-fitting lid. Simmer on a medium heat for 10 minutes, then take off the heat and steam for further 15 minutes. Stir in the vinegar, and then cool completely. Toss the cucumber and carrot matchsticks in the soy and leave to marinate. Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of rice over the nori, leaving a one cm border at the top. Mix the wasabi, ginger and lime juice. Layer it up with avocados, cucumber, 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.