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!
Advertisement - Continue Reading Below
For the sushi rice
- 200 g sushi or short grain rice
- 50 ml rice vinegar
- 1 Tbsp. caster sugar
For the filling
- Sushi mat
- 4 nori sheets
- 200 g 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
- 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.
Per serving:
- Calories: 427
- Protein: 19g
- Total fat: 16g
- Saturates: 3g
- Carbs: 49g
- Total sugars: 7g
- Fibre: 8g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
