Homemade sushi lunch

Feeling a little underwhelmed about the sandwich option for lunch on Tuesday I sought an alternative. Sushi has always seemed like a several-hour-long affair to make, but finding all the necessary components in the cupboard I decided to give it a go.

In not much longer than 1/2 hour I had a batch of homemade sushi. If you have the rice pre-made (it is good for about a day, so can be made the night or morning before) it would be a 5 – 10 minute affair.

Tuna & lettuce nori-maki with sesame rice

Makes about 3 long rolls

1 cup short grain or sushi rice1 1/2 cups water
1 tblsp rice vinegar
1 tblsp caster sugar
Pinch salt (about 1/4 tsp)
1 tblsp sesame seeds
Nori sheets
Bamboo sushi mat Soy, wasabi and picked ginger to serve

Filling
1 can tuna (despite our strong affinity to the tuna slice in oil, flaked or chunked tuna in springwater or brine is a better option for sushi)
Japanese ayo
Iceberg lettuce

After rinsing rice thoroughly, combine rice and water in a small saucepan and bring to boil. Turn heat down to low, cover and leave for about 12 minutes.

Remove from stove and allow to sit, covered, for a further 10 minutes.

Mix sugar and salt into vinegar until dissolved, then stir through rice with a fork, fluffing the rice at the same time. Add sesame seeds to rice and mix.