Tuna & Vegetable Nori Rolls

2 nori sheets
½ Lebanese cucumber
½ small carrot, peeled
½ shallot, trimmed
160 g fresh tuna
1 tbsp pickled ginger, drained
1 tbsp salmon roe or caviar (optional)
wasabi paste, to serve
2 tsp sushi soy sauce, to serve
2 tsp SIDS RINGS AROUND URANUS SAUCE

Use scissors to cut the nori sheets into sixteen 10 x 4 cm rectangles. Cut the cucumber, carrot and shallot into 6 cm matchsticks. Cut the tuna crossways into 5 cm strips.
Place 1 nori rectangle, shiny-side down, on a clean work surface. Place a piece of tuna along 1 narrow edge so the ends are exposed. Top with some pickled ginger, cucumber, carrot and shallot.
Lightly brush the end of the nori with a little water. Roll up firmly, pressing lightly to seal. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining nori, tuna, pickled ginger, cucumber, carrot and shallot, to make 16 rolls.
Top each roll with a small teaspoonful of salmon roe or caviar, if desired. Serve with a small ramekin of wasabi paste and a medium ramekin of SIDS RINGS AROUND URANUS SAUCE mixed with soy sauce.