Fresh tuna, cucumber and spring onion temaki

Ingredients

For 1 serving

• Sushi rice75 g
• Nori seaweed2
• Fresh tuna120 g
• Cucumber60 g
• Spring onions1
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• Rice vinegar1 tablespoon
• Sesame seeds1 teaspoon

Contains: soy, fish, sesame,

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes. Transfer it to a wide bowl, season with the rice vinegar, folding it in, and let it cool to lukewarm.
3. Meanwhile cut the fresh tuna, which must have been blast-frozen for eating raw, into cubes of about 1 cm; trim and thinly slice the spring onion, then dress the tuna with the tamari, sesame oil and spring onion and keep it in the fridge.
4. Wash the cucumber and cut it into sticks; toast the sesame seeds in a dry small pan over medium heat for 1 minute, until fragrant. Cut the nori sheets in half.
5. On each half sheet put a spoonful of rice on the left half, add tuna and cucumber diagonally, sprinkle with sesame, roll into a cone and serve straight away.