Munchin Crunchin Tuna Salad SushiFrom jo_jo_ba 5 years ago
- 1 1/2 cups brown short-grain (or "sushi") rice shopping list
- 3 cups water shopping list
- 2 tbsp rice vinegar shopping list
- 1 tbsp sugar shopping list
- 1 tsp tamari shopping list
- 1 (6-oz) can solid, white tuna (low sodium in water), drained shopping list
- 1 tsp lime juice shopping list
- 1 tsp toasted sesame oil shopping list
- 1 tbsp low-fat mayonnaise shopping list
- 1 tsp wasabi paste (more if you'd like) shopping list
- 5 wasabi- or sesame-flavoured rice chips (like Lundberg's Wasabi rice chips), crumbled shopping list
Filling and Assembly
- 1/2 avocado, cut into sticks about 1/4" thick shopping list
- 1/2 field cucumber, peeled and cut into sticks about 1/4" thick shopping list
- 1 carrot cut into sticks about 1/4" thick shopping list
- 1 red pepper, seeds removed and cut into sticks about 1/4" thick shopping list
- 4 sheets toasted nori shopping list
How to make it
- Rinse sushi rice under cold water combine with the water in a deep saucepan.
- Bring to boil and immediately cover and turn to low.
- Cook, covered, 40-45 minutes.
- Remove from heat and let rest (still covered) 15 minutes.
- Turn into a large wooden bowl.
- Whisk together the rice vinegar, sugar and tamari, then sprinkle over the hot rice and toss well. Let cool while preparing the fillings.
- Crumble the tuna into a bowl and add lime juice, sesame oil, mayonnaise and wasabi. Mix well to incorporate.
- Add the chip crumbles and fold through well.
Filling and Assembly
- Lay a sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
- Spoon 1/4 of the rice over the nori and spread with your fingers, leaving at least 1" at either end.
- Arrange strips of avocado, cucumber, carrot and pepper along the edge of the rice closest to you.
- Spread a small but even amount of tuna on top of the vegetables.
- Begin rolling up the nori, pressing it with your fingers to create a tight cylinder.
- Moisten the far edge of the nori to seal.
- Repeat process with remaining ingredients.
- with a sharp (I prefer serrated) knife, cut each cylinder into 6 pieces.
- serve with tamari, wasabi and pickled ginger.
The Cookjo_jo_ba Oshawa, CA
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