Ingredients

For the rice:

• 250g Sushi Rice (uncooked weight)
• 5 tbsp Rice Vinegar
• 1 tsp salt

For the filling:

• tuna, cooked and tinned
• ½ cucumber, sliced
• 2 spring onions, chopped
• Wasabi Mayo
• Poke Sprinkle

For serving:

• Sushi Soy Sauce

Instructions

1. Place a pot on the stove and add the Sushi Rice and 350ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes.
2. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
3. Mix together the rice vinegar and salt, and pour these over the rice while still hot. Cover with a damp tea towel and set aside at room temperature, allow to cool completely.
4. Place a few spoonfuls of rice into a medium bowl. Top the rice with the tuna, cucumber, spring onions and poke sprinkle.
5. Drizzle with Wasabi Mayo and enjoy!