Tuna poke Rice Roll

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Preparation time: 30 mins

Calorific value (per portion): 431 kJ / 103 kcal

300g Japanese sushi rice
4 sheets nori
200g fresh tuna, diced small
1 avocado, diced small
juice ½ lemon
3 spring onions, finely chopped
1 yellow pepper, finely diced
3 tbsp Kikkoman Gluten-free Teriyaki
1 tsp wasabi paste
2 tsp toasted sesame seeds
Handful fresh spinach leaves

Preparation

Wash the sushi rice until the water runs clear. Place in a heavy based pan and add 330ml of water. Bring to the boil and cover with a lid. When you hear bubbling, turn down the heat to as low as possible and cook for 12 minutes. Once 12 minutes has passed, leave the lid on the pan, turn off the heat and let the rice stand for 10 minutes before removing the lid and fluffing the rice.

In a bowl mix together the tuna and avocado with the lemon juice, then stir in the spring onions and yellow pepper. Mix the teriyaki with the wasabi paste until the wasabi is dissolved, then add to the tuna along with the sesame seeds.

Spread the rice over the nori sheets, then top half of each with the spinach leaves and the tuna mixture. Fold the uncovered side over then slice each wrap into 4 pieces. Surely needs some sort of rolling!