Prep time
15 mins
Cooking Time
15 mins
Serves
2
Ingredients
Ingredients
200g sushi rice
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt
1 tin MSC certified tuna, drained
½ cucumber, cut into thin strips
½ red pepper, cut into thin strips
2–3 sheets nori (seaweed)
Soy sauce, pickled ginger & wasabi, to serve (optional)
Method
Method
- Rinse the sushi rice in cold water until the water runs clear. Cook according to packet instructions.
- While still warm, stir in rice vinegar, sugar, and salt. Allow to cool to room temperature.
- Place a sheet of nori shiny-side down on a sushi mat or clean tea towel. Spread an even layer of rice across the sheet, leaving a 2cm border at the top.
- Arrange a line of MSC tuna, cucumber, and red pepper strips across the middle.
- Roll up tightly from the bottom using the mat to help. Seal the edge with a dab of water.
- Slice into bite-sized rolls with a sharp knife.
Serve with soy sauce, pickled ginger, and wasabi if you like.