Southern Bluefin Tuna Avocado Sushi

Method

1 Remove any blood meat (called the blood line) within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.

2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.

3 Cut the Bluefin Tuna into 0.5cm slices (or you can mince the tuna).

4 Make Tezu by combining the ¼ cup water and 1 tablespoon of rice vinegar in a small bowl. Apply this to prevent the rice from sticking to your hands.

5 Lay a sheet of nori, shiny side down, on a bamboo mat. Wet your fingers in Tezu and spread ¾ cup of the rice evenly onto the nori sheet.

6 Carefully place half the tuna and half the avocado slices at the bottom end of the nori sheet.

7 Sprinkle with sesame seeds.

8 Align the edge of the nori sheet with the bottom end of the bamboo mat, then take the bottom edge of the bamboo mat, and, while keeping the fillings in place with your fingers, roll into a tight cylinder.

9 Lift the edge of the bamboo mat and continue to roll it forward, while keeping gentle pressure on the mat.

10 Remove the sushi roll from the bamboo mat, then use a very sharp knife to cut the roll in half and then cut each half into three pieces. Clean the knife with a damp cloth every few cuts.

11 Repeat with remaining ingredients.