Spicy Canned Tuna & Spring Onion Roll

Ingredients

• 1 nori sheet
• 100g prepared sushi rice
• ½ tin of tuna in spring water, thoroughly drained and flaked
• 1 tbsp mayonnaise
• 1–2 tsp sriracha chilli sauce
• 1 spring onion, finely sliced lengthways

Method

Combine the drained tuna, mayonnaise, and sriracha in a small bowl until well mixed.

Lay the nori shiny-side down on the mat, and spread the sushi rice evenly across, leaving a 2cm strip bare at the far edge.

Spoon the spicy tuna down the centre, and lay the spring onion strips on top.

Roll up tightly using the mat, dampen the top edge with water to seal, and slice into 6 pieces.