Creamy Tuna Sushi

Cook rice as per packet instructions, then stir through the rice wine vinegar. Leave to cool down while preparing the remaining ingredients.

Slice the spring onion down the middle lengthways then widthways.

Drain the tuna and add to a bowl with the mayonnaise and spring onions. Mix to form a sticky paste. Cut the cucumber into strips the same length as your seaweed.

Place a sheet of seaweed shiny side down on a bamboo mat or chopping board. With wet hands, spread rice over the seaweed, leaving one edge with a 2cm strip free of rice. Alternatively, use a "sushezi" to assemble your sushi roll.

Place the tuna mix and cucumber in a long, narrow strip about 1/3 on the rice. Roll the sushi away from you to firmly enclose the filling. Cut the roll into sushi pieces to desired thickness.

Serve with Soy Sauce!