You will need

(Serves 4)

1 chicken breast

1 tin tuna

1/4 cup kewpie mayo

1/4 cup soy sauce

1/4 cup sushi vinegar

2 cups sushi rice

1 packet nori (seaweed sheets)

1 avocado

1 carrot

1 cucumber


1. Place the rice in a small saucepan and cover with 3 cups of water. Bring to the boil and then turn the heat down to low. Cook for 8-10 minutes, or until the water is abosorbed. Once cooked mix the through the sushi vinegar. Set aside. 

2. Preheat the oven to 200C. Place the chicken breast in the oven and bake for 10-15 minutes, or until cooked. Once cooked, slice thinly. Slice the carrot into thin strips and set aside. Slice the cucumber into thin strips and set aside. Slice the avocado and set aside. In a small bowl, mix the tuna with the kewpie mayonnaise. TIP: Kewpie mayonnaise is a Japanese mayonnaise that can be found in all supermarkets. 

3. Place a sheet of nori on the bamboo sheet (you can get this from the supermarket). Cover the nori sheet with a generous amount of the sushi rice. Place one piece of either chicken or tuna mix evenly on the bottom end of the rice. Top with carrot, cucumber and avocado. Roll tightly and let it sit for 5-10 minutes beofre slicing into it. 

4. Slice the sushi and arrange on a platter. Serve with soy sauce on the side.