Recipe Cuisine: Japanese
Theme: Fast & Fab
Tuna and Avo Sushi Rolls
By: Dylan
Ingredients
- 1 cup dry Sushi Rice
- 3 Sheets Nori paper
- 425g Can of Tuna in Springwater - drained
- 1 Avocado
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Sugar
- 1/4 Cup Kewpie Mayo 50% reduced fat
- Soy Sauce
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- Cook sushi rice according to packet directions. Once cooked, season with rice vinegar and sugar, and leave to cool.
- Lay nori on a sushi mat and spread with rice leaving one long edge uncovered.
- Mix tuna with kewpie and spread one thick row on top of the rice, followed by a row of avocado
- Roll the sushi up, using water on the free edge to seal
- Slice rolls up into 1cm thick pieces and serve with Soy sauce. Enjoy!
