Ever tired Onigirazu? This Japanese sushi sandwich is a winner 🍣

Onigirazu (Japanese-style sushi sandwich)
Serves 4 | Prep 10 min | Cook 15 min
1 cup (200g) sushi rice, rinsed, drained
2 tbs rice wine vinegar
1 tbs caster sugar
1 tsp salt
4 nori sheets
Soy sauce, to serve
Filling:
2 x 185g cans Coles Tuna Chunks in Springwater, drained
1/3 cup (100g) Kewpie Mayonnaise
1 avocado, stoned, peeled, thinly sliced lengthways
1 carrot, peeled, coarsely grated
1 Lebanese cucumber, cut into ribbons
Method:
1. Combine the rice and 11/4 cups (310ml) water in a large saucepan. Place over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until the rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam. Transfer the rice to a large shallow ceramic or glass bowl. Combine the vinegar, sugar and salt in a small jug. Gradually stir the vinegar mixture into the rice, using a large metal spoon or rubber spatula. Set aside to cool to room temperature.
2. Meanwhile, to make the filling, combine the tuna and mayonnaise in a small bowl.
3. Place 1 nori sheet, shiny side down, on a clean work surface. Place 1/4 cup of the rice mixture in the centre of the nori. Using damp hands, press into an 8cm square at an angle, so the flat side of the square is facing the corners. Top with one-quarter of the avocado, tuna mixture, carrot and cucumber. Top with another 1/4 cup of the rice, pressing into a square with damp hands. Brush nori with a little water. Fold each corner in to enclose the filling. Repeat with the remaining nori, rice, avocado, tuna mixture, carrot and cucumber to make 4 sandwiches.
4. Cut each sushi sandwich in half and serve with soy sauce.