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Sushi Sandwich Recipe

Sushi Sandwich

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  • Total Time: 10 mins
  • Yield: 1 1x

Ingredients

Units Scale
  • 1 seaweed (nori) sheet
  • 1/2 cup cooked rice (note 1)
  • 1/2 thinly sliced cucumber
  • 1 small tin of tuna, mixed with 1 tsp whole egg mayonnaise
  • 1/4 thinly sliced avocado

Instructions

  1. Place a sheet of cling wrap on your kitchen bench (it needs to be slightly bigger than the seaweed sheet).
  2. Place the seaweed sheet on top, shiny side down, so that one of the corners faces towards you (in a diamond shape).
  3. In the centre of the diamond, place a thin layer of rice in the shape of a rectangle, approximately 12 x 7 cm or 5 x  3″.
  4. Top the rice with cucumber slices, followed by the tuna, followed by the avocado and more rice.
  5. Fold the corners of the seaweed sheet inwards, using the cling 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).

MAKE AHEAD

Assemble, refrigerate and consume within 24 hours. 

LEFTOVERS

Refrigerate for up to 24 hours.

  • Author: Nicole
  • Prep Time: 10 mins
  • Category: Sushi
  • Method: arrange
  • Cuisine: Japanese