Rinse the rice until the water runs clear.
Add it to a pot with the measured water and let it sit for 30 minutes. Turn the heat on, once the water is boiling turn the heat right down and let it simmer for 20 minutes with the lid on.
Turn the heat off and let it rest for 15. In a small pot pour the vinegar and sugar and stir on a low heat until the sugar has dissolved.
Tip the rice into a large ceramic dish, break up the rice using a wooden spoon and gently fold through the vinegar. Place a damp tea towel over the rice while you prep the filling ingredients.
Poach the prawns in some water with a god pinch of salt for a minute or so until cooked. Slice the cucumber and avocado.
Discard the cucumber seeds (these are too watery)Mix the Mayo and tuna together and set aside.
Place the nori sheet shiny side down on the matt. Wet your hands and gently press the rice into the nori sheet leaving half a cm border on the sides & the edge closest to you and about a 2cm gap at the top.
Add the fillings (I place them just under halfway down the sheet) now lift the roll over the filling and press down firmly.
Wet the edge of the nori and gently roll the sushi, pressing evenly around the roll to ensure it’s nicely formed and stuck together.
Using a sharp knife, wet the blade and slice the sushi, wipe the knife after each slice so it’s clean.Roughly 1 person per roll but let’s be honest I could probably hoon 2 to myself.
