COFFEE TABLE FOR TWO PLEASE

alas, saturdays for me are still a work day, this is disappointing i know, but to my pleasant surprise work went by like flash gordan today. the whole team tattooed all day today while the rain attempted to drown out the crackling fire and the buzzing machines. and then before i knew it mick was pulled up out the front of the studio to pick me up waiting for me to do the dastardly dash through the rain.
with minimal soaking we made a bee line for the supermarket to pick up supplies to make sushi. theres not really much to making sushi, except a whole lot of mess (they dont call it sticky rice for nothing). its all in the rice and the rolling.
TUNA & AVOCADO SUSHI
ingredients
sushi rice
rice wine vinegar
sugar
tuna (we used tinned)
ripe avocado
kewpie mayonaise
toasted nori sheets
*bamboo mat for rolling
THE RICE
(make sure you actually get sushi rice, not just regular rice)
1.bring 1 cup of rice and 1.5 cups of water to the boil, cover, reduce heat to low and simmer for 20mins.
2.while the rice is simmering dissolve 1.5tablespoons of sugar in 2tablespoons of rice wine vinegar over heat and set aside.
3.in a separate bowl combine 1cup of water with 2tablespoons of rice wine vinegar. dampen a cloth in this solution and rub over a baking tray (this is where youll put your cooked rice). save the solution to dip your fingers in while rolling the sushi so rice doesnt stick to your hands (but it will anyway).
4.when the rice has cooked stir in the vinegar and sugar solution gently and spread out in the baking tray.
5.fan the rice for about 10mins to cool it quickly, this helps the rice to not be ridiculously sticky.
THE FILLING
1.thoroughly drain the tuna and empty into a bowl, combine with kewpie mayonnaise to taste (its probably more than you think) and set aside.
2.slice your avocado length ways and set aside.
THE ROLLING
1.place your nori sheet shiny side down on your bamboo mat.
2.spread a thin layer of rice evenly across the nori leaving about an inch of nori clear at the far end.
3.place your filling across the rice close to the start of the nori.
4.roll. your on your own for this bit, remember to apply even pressure as you roll and when you get to the clear area of nori dip your fingers in the rice wine vinegar and water solution and run them along the edge of the nori. this will help it all hold together.
5. slice with an extremely sharp knife
6.enjoy!

that looks easy doesnt it? but really it is, and its fun. mick and i enjoyed ours on the couch with soy sauce, miso soup and human planet documentaries.
kitty xx