¾ cup sushi rice
2 tablespoons sushi rice seasoning
250g sashimi-grade tuna, cut into 1cm dice
2 avocados, diced
2 tablespoons pickled ginger
2 tablespoons wasabi peas
3 tablespoons Beerenberg Chilli Jam
Thoroughly rinse the sushi rice and place in a medium saucepan. Add 1 cup of water and place over high heat. Once boiling, turn the heat to low and simmer for 10 minutes stirring occasionally. When the water has absorbed turn off the heat, cover, and allow to sit for 15 minutes. Add the sushi rice seasoning and mix to coat the rice.
Divide the rice between six small serving bowls. Add the tuna, avocado, pickled ginger, wasabi peas and Beerenberg Chilli Jam.