Sushi Rolls - cooking recipe

Ingredients

1 cup sushi rice
2 tbsp sushi vinegar
4 sheets toasted nori
7 oz sashimi salmon, thinly sliced
1 None avocado, sliced
1 can (7 oz) tuna in oil, drained
2 tbsp mayonnaise
2 None oak lettuce leaves, torn
None None Soy sauce, to serve
None None Wasabi, to serve
None None Pickled ginger, to serve

Preparation

Wash rice under cold running water until water runs clear. Combine rice and 1 1/2 cups water in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Cook, covered, for 12 mins. Remove from heat. Set aside, covered, for 10 mins.
Transfer rice to a baking pan. Gradually sprinkle with sushi vinegar, turning rice with a spatula. Cool completely.
Place one sheet of nori on a bamboo mat. Using wet fingers, gently press 1/4 rice all over sheet, leaving a 3/4-inch strip of nori at one end. Make a ridge along the middle of rice with finger. Top with salmon and avocado. Roll tightly using mat. Repeat once more.
Top last 2 nori sheets with rice, combined tuna and mayonnaise, and lettuce. Roll firmly as before. Slice sushi into 1/3-inch rounds and arrange on a serving platter. Accompany with soy sauce, wasabi and pickled ginger.