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Per person Gousto kcal 761 | 20 - 30 min | Dairy-free / 2 of your 5-a-day
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains), then set aside to drain fully.
Add the drained rice with 200ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min. After 15 min, remove the pot from the heat and keep covered for a further 5-10 min. Tip: Don't peek! Keep the lid on the while time to get fluffy and sticky rice!
Trim, then slice your spring onion.
Drain your tuna. Add the drained tuna to a bowl with your mayo, half your rice vinegar (you'll use the rest later), your yuzu dressing, the chopped spring onion, a generous pinch of salt and pepper. Give everything a good mix up - this is your yuzu tuna.
Bash your cucumber with a rolling pin and chop it into small, bite-sized pieces - this is your smashed cucumber. Tip: Bash the cucumber in a bag to avoid mess. By bruising the cucumber, the water is drawn out more easily. Add the smashed cucumber to a bowl with your soy sauce and a pinch of sugar - this is your smashed cucumber.
Cut your avocado in half lengthways, around the stone. Remove the stone using as poon, then scoop out the avocado flesh and slice finely.
Once the rice is ready, add the remaining rice vinegar with a pinch of sugar and most of your shichimi togarashi (save a pinch for a garnish) and give everything a good mix up - this is your togarashi sushi rice.
Serve the togarashi sushi rice with the yuzu tuna. sliced avocado and soy smashed cucumber. Drizzle over your sriracha and sprinkle over the reserved shichimi togarashi. Enjoy.