Clean, fresh and simple, sushi is a perfect light meal for warm nights. Garnish with nori for an extra boost of essential minerals such as iodine, iron and zinc.
1½ cups sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
3 tuna steaks
salt and pepper, to season
1 tsp vegetable oil
1 large avocado, peeled, finely diced
2 tbsp pink pickled ginger
1 sheet nori (optional), finely shredded
sushi seasoning, to serve
1 Wash rice in a fine sieve until water runs clear. Drain for 30 minutes.
Meanwhile, combine rice vinegar, sugar and salt in a heat-proof jug. Microwave on high for 1 minute, stirring every 20 seconds or until sugar is dissolved. Allow to cool.
2 Put rice in a saucepan with 12/3 cups water and cover. Bring to the boil over high heat. Reduce heat to low and cook for 20 minutes or until almost all the water has gone. Turn heat off. Add rice vinegar mixture to rice and gently stir until combined. Put a sheet of baking paper on a flat surface. Spread rice over paper to dry.
3 Season tuna steaks with salt and pepper. Heat oil in a non-stick saucepan over medium heat. Add tuna steaks and cook for 40 seconds each side (they should still be rare in the middle). Transfer to a large plate. Slice tuna.
4 Spoon rice into serving bowls. Top with tuna, avocado, pickled ginger and shredded nori (optional). Serve with sushi seasoning.