Ingredients
Scale
- 1 seaweed (nori) sheet
- ½ cup (95 g) cooked rice (note 1)
- ½ thinly sliced cucumber
- 1 small tin of tuna, mixed with 1 tsp whole-egg mayonnaise (see note 2 for gluten-free)
- ¼ thinly sliced avocado
Instructions
- Place a sheet of plastic wrap on your kitchen bench (it needs to be slightly bigger than the nori sheet).
- Place the nori sheet on top, shiny-side down, so that one of the corners faces towards you (in a diamond shape).
- In the centre of the diamond, place a thin layer of rice in the shape of a rectangle, approximately 12 x 7 cm (4¾ x 2¾ inches).
- Top the rice with cucumber slices, followed by the tuna, followed by the avocado and more rice.
- Fold the corners of the nori sheet inwards, using the plastic wrap to secure the rice sandwich tightly. Cut in half to eat and serve.
Notes
Note 1 – Jasmine rice was used in this recipe, but you can use any rice you like. It’s easiest to work with freshly cooked rice that has been slightly cooled down (not hot). If desired, season your rice with sushi seasoning (an equal mix of vinegar, sugar and water).
Note 2 – Although tinned tuna and mayonnaise are generally gluten-free, always check the ingredients on the packets.
MAKE AHEAD
Assemble, refrigerate in an airtight container and consume within 24 hours.
LEFTOVERS
Refrigerate in an airtight container for up to 24 hours.
- Prep Time: 10 mins
- Category: Sushi
- Method: arrange
- Cuisine: Japanese