Step 1

Prepare rice as per packet directions and once cooked spread out onto a baking tray and sprinkle over the rice vinegar. Set aside to cool.

Step 2

Slice cucumber into matchsticks. Slice avocado.

Step 3

Once rice is cooled, place a seaweed slice (shiny side down) onto a large sheet of cling wrap.

Step 4

Spread some of the rice over half the seaweed slice, covering from the base. Cover the rice with strips of avocado, cucumber and carrot and top with flaked tuna.

Step 5

Carefully lift the cling wrap and use it to help guide you as you roll the sushi, being careful not to roll the cling wrap into it. Follow seaweed packet instructions to see if you need to moisten the edge of the seaweed to seal the sushi roll.

Step 6

Repeat with remaining sushi seaweed slices and ingredients. This recipe makes 2 sushi rolls per serve.

Step 7

Place in the fridge, wrapped in the cling wrap until ready to serve.