1 cup sushi rice,
1 cup brown rice,
3 cups water,
2 tablespoon rice
½ tablespoon sugar,
½ tablespoon soy sauce,
¼ cup horseradish,
drop of green food colouring,
1 can tuna drained,
2 dill pickles sliced into strips,
½ cucumber cut into thin strips,
1 carrot cut into matchsticks,
1 red pepper,
seeds removed and cut into matchsticks,
4 sheets of nori paper
Rinse rice’s under cold water and put into a medium saucepan with the water.
Bring to a boil and cook uncovered for 3 minutes, stirring, and then reduce heat, cover with a tight fitting lid and simmer for 20 minutes.
Remove from heat and let stand, covered for 20 minutes.
Turn out into a large bowl.
Whisk together the rice vinegar, sugar and soy sauce until dissolved.
Sprinkle over the hot rice and mix thoroughly until the rice is coated well.
Allow the mixture to cool.
Whisk together the horseradish and green food colouring.
Place a sheet of nori inside the rounded base of the outer frame.
Put about half a cup of rice on the nori and flatten it down using a spatula.
Using the push bar, gently press the flat side onto the rice making a groove inside.
Spread with some horseradish and then spoon some tuna, a few slices of pickle, cucumber and remaining vegetables along the groove.
Add the remainder of the rice and use a spatula to press into place.
Fold over the sides of the nori paper and moisten the edge with water to seal it.
Using the push bar, gently press the rounded side onto the nori paper and press for 5-10 seconds so the sushi is tightly pressed and forms the round shape.
For a more defined shape you can use the rubber bands (supplied) and hold the lid in place for 2 minutes.
Refrigerate for as long as possible.
Remove the lid and slice through the slots for even sushi slices. Serve in the rounded side of the push bar