Ingredients

NB. For this recipe you will need a sushi mat.

For the tuna sushi

200g/7oz sushi rice

350ml/12fl oz water

pinch salt

30g/1oz caster sugar

50ml/2fl oz rice wine vinegar

100g/3½oz nigella seeds

1 tbsp ready-made wasabi paste, mixed until well combined with ½tsp water

200g/7oz raw top-grade tuna fillet, cut into very thin slices

100g/3½oz carrot, peeled, very finely sliced (use a mandoline if you have one)

For the dressing

100ml/3½fl oz gluten free soy sauce  (can be replaced by salt or used sparingly)

1 lime, juice only

splash fish sauce

1 tsp ready-made wasabi paste

For the rocket salad

150g/5½oz fresh rocket leaves

1 tbsp pumpkin seeds, out of their shells

To serve

10 -12 pieces pickled pink ginger

Gluten free soy sauce, to taste

1 tsp ready-made wasabi paste

Method

For the tuna sushi, wash the sushi rice thoroughly in cold water and drain well. Place the drained sushi rice into a pan and pour over the water. Bring to the boil, then cover the pan with a lid and reduce the heat to a simmer. Simmer the rice for 4-5 minutes, then remove the pan from the heat and set aside, covered, to cool.

When the cooked sushi rice has completely cooled, drain off any excess water, then transfer the rice to a bowl. Season, to taste, with the salt, then sprinkle over the sugar and drizzle over the rice wine vinegar. Mix until well combined.

Cover a sushi mat with cling film and sprinkle over the nigella seeds to form an even layer. Place a 1cm/½in layer of the sushi rice on top of the seeds, then spread over the wasabi paste.

Lay the tuna slices on top of the wasabi to form a thin layer, then arrange a layer of carrot slices on top.

Roll the sushi into a tight sausage shape using the sushi mat. (The sushi mat and cling film are used as guides to make the sushi easier to roll, but they should not be incorporated into the sushi roll, but should be peeled away as you roll the sushi).

Wrap the sushi roll in cling film and chill in the fridge for 20 minutes. When the sushi roll has chilled, slice it into 2cm/¾in rounds, trimming off the ends.

For the dressing, in a bowl, mix together the dressing ingredients until well combined.

For the rocket salad, in a bowl, mix together the rocket leaves and pumpkin seeds. Drizzle over the dressing and mix well to cover the leaves.

To serve, divide the tuna sushi pieces equally among four serving plates. Place a few pieces of pink pickled ginger, a small dipping bowl of soy sauce and a dot of wasabi paste alongside. Pile the dressed salad alongside.

Recipe adapted from: Good Food