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2 cups sushi rice, rinsed
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2 tbsp sushi seasoning or garlic herb seasoning
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500g sashimi-grade tuna steaks, cut into 1cm pieces
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2 green shallots, finely sliced
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½ tsp grated fresh ginger
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2 tbs F. Whitlock & Sons Soy Sauce
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½ tsp F. Whitlock & Sons Hot Mexican Chilli Sauce
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2 tsps sesame oil
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2 tsps rice wine vinegar
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2 tsp sesame seeds
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¼ tsp chilli flakes
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1 large avocado, cut into 1cm pieces
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1 large cucumber sliced in thin ribbons and rolled loosely
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Pickled ginger and shredded seasoned nori to serve (optional)