368 CALORIES | 11.5G FAT | 2G SATURATES | 0.8G CARBS | 0.6G SUGAR | 0.6G SALT | 61G PROTEIN | 7G FIBRE
450g tuna, finely cubed
¼ red onion, finely chopped
a handful of fresh coriander, roughly chopped
1 tablespoon sesame oil
1 tablespoon sesame seeds
¼ red chilli, finely chopped
1.5cm cube ginger, grated
¼ cucumber, finely chopped
4 nori (seaweed) sheets
1. Place all the ingredients except the wasabi and seaweed in a bowl and mix well.
2. Lay a nori sheet, shiny side down, on the mat and draw a thin line of wasabi paste across the length of the sheet. Spread a quarter of the tuna mix across the sheet in a thin layer, leaving the furthest edge clear, and use the mat to roll the sushi up, applying gentle pressure to keep the roll tight.
3. When you get to the far edge of the nori, dab it with a little water to seal it up. Trim the ends with a sharp knife, then slice the long roll into half, and then half again. Repeat with the remaining nori sheets, then serve.