Rainbow sushi

Step 1
Place the rice in a sieve and rinse thoroughly under cold water.

Step 2
Place in a saucepan with 3 cups of water. Cover and bring to the boil, then reduce heat and simmer until the rice has absorbed the water, approximately 15 minutes.

Step 3
Fluff the rice with a fork and pour over the sushi vinegar. Stir well to combine.

Step 4
Spread the rice on a baking tray to cool.

Step 5
In a small bowl, mix the tuna and mayonnaise together.

Step 6
Lay a nori sheet on a bamboo sushi mat, shiny side down. Fill a bowl with cold water for your fingers.

Step 7
With wet fingers, scoop 1/4 of the rice and spread over ¾ of the sheet, taking it to the edges, but leaving a ¼ of the sheet clear at the end furthest away from you.

Step 8
Place the tuna and vegetables across the rice.

Step 9
Using the bamboo mat, roll the sushi away from you.

Step 10
Once rolled to the clear edge, brush some water along the rice free nori and finish rolling, pressing gently to seal.

Step 11
Repeat with the rest of the sheets.

Step 12
Dip a sharp knife in water and cut the sushi into pieces.

Food safety tip: If you are packing for lunch, sushi needs to be kept cold so pack an ice brick. 

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website