Japanese Mayo Lazy Sushi

Directions

1. Rinse your sushi rice until the water runs clear. Cook it to your liking, adding a splash of rice vinegar to the water. Once cooked, let it cool completely before you begin assembling.

2. In a small bowl, mix together your drained tinned tuna and Japanese mayo until fully and smoothly combined.

3. Line a small glass storage container with a layer of cling film, leaving some overhanging the edges. This is the secret trick to getting the sushi out easily later!

4. Pack your ingredients tightly into the container in this exact order:
   - Fresh avocado slices
   - Creamy tuna mix
   - Crunchy diced cucumber
   - Seasoned sushi rice (press it down firmly!)
   - A sheet of nori cut to fit the container. Press down firmly on the top layer one last time.

5. Place a plate or chopping board over the container, carefully flip it upside down, and lift the container off.

6. Gently peel away the cling film. Drizzle the top generously with Japanese mayo and Japanese BBQ sauce, then scatter a handful of rice topper over everything.

7. Using a sharp, damp knife, slice the brick into bite-sized cubes.