Sushi burrito

• sushi rice↗150g g
• rice wine vinegar↗2 tsp tsp
• cucumber↗½

  cut into matchsticks

• carrot↗1

  cut into matchsticks

• soy sauce↗1 tbsp tbsp
• nori↗4

  sheets

• wasabi↗2 tsp tsp

  paste

• pickled ginger↗50g g

  finely chopped

• lime↗1

  juiced

• very ripe avocados2

  halved, stoned, peeled and sliced

• sushi grade tuna steak↗200g g

  sliced

• small pack coriander

  leaves picked

Step-by-step instructions

1. 1

   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 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.

2. 2

   Toss the cucumber and carrot matchsticks in the soy and leave to marinate.

3. 3

   Lay 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.

4. 4

   Layer 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.