Make ahead tuna & vegetable sushi rolls
Servings
4serves
Servings
4serves
Ingredients
  • 1cup brown riceuncooked
  • 1/3cup rice wine vinegar
  • 2 carrotspeeled and grated
  • 1 Lebanese cucumber
  • 1 avocado
  • 8slices sushi seaweed
  • 380grams tinned tuna in waterdrained
Instructions
  1. Prepare rice as per packet directions and once cooked spread out onto a baking tray and sprinkle over the rice vinegar. Set aside to cool.
  2. Slice cucumber into matchsticks. Slice avocado.
  3. Once rice is cooled, place a seaweed slice (shiny side down) onto a large sheet of cling wrap.
  4. Spread some of the rice over half the seaweed slice, covering from the base. Cover the rice with strips of avocado, cucumber and carrot and top with flaked tuna.
  5. Carefully lift the cling wrap and use it to help guide you as you roll the sushi, being careful not to roll the cling wrap into it. Follow seaweed packet instructions to see if you need to moisten the edge of the seaweed to seal the sushi roll.
  6. Repeat with remaining sushi seaweed slices and ingredients. This recipe makes 2 sushi rolls per serve.
  7. Place in the fridge, wrapped in the cling wrap until ready to serve.
Recipe Notes

345 calories per serve

Print Recipe
Make ahead tuna & vegetable sushi rolls
Make-ahead tuna & vegetable sushi rolls
Course Kids, Snacks
Cuisine Asian
Servings
serves
Ingredients
  • 1 cup brown rice uncooked
  • 1/3 cup rice wine vinegar
  • 2 carrots peeled and grated
  • 1 Lebanese cucumber
  • 1 avocado
  • 8 slices sushi seaweed
  • 380 grams tinned tuna in water drained
Course Kids, Snacks
Cuisine Asian
Servings
serves
Ingredients
  • 1 cup brown rice uncooked
  • 1/3 cup rice wine vinegar
  • 2 carrots peeled and grated
  • 1 Lebanese cucumber
  • 1 avocado
  • 8 slices sushi seaweed
  • 380 grams tinned tuna in water drained
Make-ahead tuna & vegetable sushi rolls
Instructions
  1. Prepare rice as per packet directions and once cooked spread out onto a baking tray and sprinkle over the rice vinegar. Set aside to cool.
  2. Slice cucumber into matchsticks. Slice avocado.
  3. Once rice is cooled, place a seaweed slice (shiny side down) onto a large sheet of cling wrap.
  4. Spread some of the rice over half the seaweed slice, covering from the base. Cover the rice with strips of avocado, cucumber and carrot and top with flaked tuna.
  5. Carefully lift the cling wrap and use it to help guide you as you roll the sushi, being careful not to roll the cling wrap into it. Follow seaweed packet instructions to see if you need to moisten the edge of the seaweed to seal the sushi roll.
  6. Repeat with remaining sushi seaweed slices and ingredients. This recipe makes 2 sushi rolls per serve.
  7. Place in the fridge, wrapped in the cling wrap until ready to serve.
Recipe Notes

345 calories per serve