Recipe

Sushi Salad Recipe

	Hooch / All my dishes 2 years, 1 month ago great for school lunches Prep:30m Cook:30m Servings:4	Hooch
	sushi salad

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Ingredients

2 tbsp Malt Vinegar

2 185g cans of Tuna Chunks in Spring Water

2 tbsp Extra Light Olive Oil

1 1/2 cups sushi rice

1 1/2 cups water

2 sheets nori

1/4 cup rice vinegar

1/2 tsp wasabi paste

1 avocado diced

1/2 cucumber, peeled, cored and diced

optional pickled ginger to serve with

Directions

Wash the rice in a sieve until the water runs clear. Drain rice and stand for 30 minutes. Put the rice and water in a saucepan and bring to the boil. Lower heat, cover and then simmer 12 minutes. Remove from the heat, do not remove the lid and stand 15 minutes. Transfer the rice to a wide container and spread out. Allow it to cool for 10 minutes.

Use scissors to finely slice the nori and toss with the rice, rice vinegar, vinegar, oil and wasabi, tuna, avocado and cucumber. Keep in an airtight container in the refrigerator and use within 3 days

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