Ingredients

• 3 tbsp caster sugar
• 2 tbsp white wine vinegar
• 2.5cm/1in piece root ginger
• peeled and thinly sliced on a mandoline
• 1 sheet nori (Japanese dried seaweed)
• 100g/3½oz cooked sticky rice or Japanese sushi rice (sticky rice and sushi rice are available at some Asian grocers)
• 85g/3oz tuna steak
• sliced into thin strips
• 4-5 sticks cucumber
• ½ avocado
• sliced lengthways
• white wine vinegar or rice wine vinegar
• to brush

Directions

• For the pickled ginger
• place the sugar and vinegar into a small saucepan and heat gently until the sugar is dissolved. Remove from the heat
• add the sliced ginger and stir to coat. Set aside and allow to cool for five minutes.
• For the maki rolls
• lay the nori sheet on a bamboo sushi mat. Spread the rice over two-thirds of the sheet
• leaving a 1cm/½in border at the top.
• Spread the tuna strips and cucumber sticks lengthways across the sheet
• then place the avocado slices on top.
• Brush the border with vinegar and roll the nori sheet up very tightly over the filling using the bamboo mat
• to make a cigar shape
• sealing across the border at the top.
• To serve
• slice the roll into rounds and place onto a serving plate with the pickled ginger.