Ingredients
- 3 Obento Yaki Nori Sushi Sheets
- 2 cups Koshikari Sushi Rice
- 1 small cucumber julienned
- 1 avocado sliced
- 185g tin Sirena Lite Tuna
- 1 large tablespoon mayonnaise
- Obento Sushi Seasoning
- Lee Kum Kee Gluten Free Soy Sauce to serve
Method
- Cook rice according to instructions on package. Mix a few splashes of sushi seasoning through rice, spread out and let cool.
- Julienne cucumber and slice avocado. Drain tuna and mix mayonnaise through it.
- Spread cooled rice onto one nori sheet about 1 cm thick. Leave one end clear of rice (about 2-3 cm).
- Put fillings on rice in a straight line, about 3 cm from the end (opposite end to the part with no rice).
- Carefully roll from the end closest to where the fillings are placed. Hold fillings in place with fingers while using thumbs to roll. Keep rolling til almost at the other end. Wet the end without rice with a little water so the nori sticks as you finish rolling.
- Use a sharp knife to slice your sushi roll into approximately 2 cm pieces. For best results, wipe knife between each slice.
- Dip your sushi into soy sauce and enjoy!
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
- OBENTO - OBENTO SAUCE - SUSHI SEASONING
