For all the sushi lovers, let's make these lil' cute sushi sandwich wrap that I guarantee will make you satisfied and full!
I could only get through 2!
Serves: 15
Prep time: 5 mins
Bake time: 30-35 mins
Total time: 40-45 mins
INGREDIENTS:
(for the rice)
1.5 - 2 cups cooked rice
1 Tbsp sesame oil
1 Tbsp rice vinegar
optional: 1 Tbsp furikake or black sesame seeds
(for the tuna)
1 canned tuna, drained
1 heaping Tbsp mayo
squeeze of lemon
salt & pepper
(others)
1 avocado thinly sliced (dark-skinned but firm is best)
1/3 large cucumber thinly sliced
4 nori sheets
optional: Japanese mayo, sushi soy sauce and/or sriracha!
Instructions:
1) In a small bowl, mix all of the ingredients for the sushi rice.
2) In another small bowl, combine all the ingredients for the tuna filling.
3) Grab and align your nori sheets then using scissors, cut the nori sheets from the bottom up, to the center only.
4) On a flat surface, like a cutting board, place one nori sheet and use the imaginary squares as a guide to place your sushi fillings.
5) On the bottom left square, I placed rice. Top left square, I placed on the tuna. Top right square, I placed the sliced avocados. Bottom right square, I placed the cucumbers.
6) To fold, I start lifting from the rice section, then fold over across the tuna, then lift up and fold over the avocado, then lift and fold across the cucumbers. It should all fold nicely together, like a "sandwich".
7) Serve with Japanese mayo, sushi soy sauce and/or sriracha!
Darlene's Notes & Tips:
⭐️ Make sure the rice is spread out evenly especially on the edges of the nori. If the rice layer is too thick it will weigh everything down.
⭐️ Drain out as much water out of the canned tuna so the nori sheet does not become too soggy and drip out the contents.
⭐️ Dark-skinned but firm avocados work best because they're a lot easier to cut. Avocados that are too ripe (very soft to touch) can be quite messy for this recipe. But this is just a personal preference.
⭐️ The thinner you cut out the cucumbers, the better.
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