Ingredients
- 3 Tablespoons Mayonnaise
- 1 large can of tuna
- 500g Sushi rice
- 5 1/2 Tablespoons Rice Wine Vinegar
- 1 packet Obento Yaki Nori Sheets
- 1 medium Carrot
- 1 Lebanese Cucumber
- 1/2 Avocado
- Handful Spinach leaves, washed and drained
Method
- Cook rice according to packet instructions. While still hot, place in a large bowl and gently stir through the Sushi Vinegar.
- Finely slice into sticks the carrot, cucumber and avocado. Mix mayonnaise with tuna in a seperate bowl. Set aside these ingredients with the spinach.
- Place the first nori sheet on a bamboo rolling mat, shiny side down.
- Spread cooled rice mixture evenly over the nori sheet, but leaving about 2 cm of the far end of the sheet rice free.
- Place a tablespoon of the tuna mix on the edge of the sheet closest to you and spread in a line across the top. Now place a line of each of your fillings on top of the tuna.
- Lift the front of the bamboo mat closest to you and begin to roll the sheet tightly. Just before reaching the end of the sheet, wet the exposed strip with a little water. Apply gentle pressure to seal the exposed edge to the bottom of the rolled nori.
- Serve either whole, sliced in half or into 6 pieces (so this using a sharp, wet knife). Serve with soy sauce, wasabi and pickled ginger. Delicious!
Product used in recipe
- Obento - Yaki Nori For Sushi
- Obento - Rice Wine Vinegar
- Obento - Sushi Bamboo Mat
- Obento - Sliced Pickled Ginger
- Obento - Sushi & Sashimi Soy Sauce
