Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 12 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 2 cups sushi rice
- 1tablespoons rice wine vinegar
- 425grams tuna in springwater, drained
- 2tablespoons mayonnaise
- 2 sheets nori
- 2 carrots, coarsely grated
- 60grams baby spinach leaves
- 2 Lebanese cucumbers, cut into ribbons
Nutrition per serving
758kJ / 181Cal
758 Kilojoules or 181 Calories
9% of daily energy intake*
Protein
9.0grams
Fat
2.2grams
Carbs
31.1grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ready in three steps, these nutritionally approved sushi sandwiches with tuna make a delicious snack for kids.
Instruction tip
Storage tip:Rice can be cooked (step 1) up to 2 days ahead and stored in a reusable airtight container in the fridge. Sandwiches can be made up to a day ahead and stored in a reusable container in the fridge.
Method
Step 1 of 3
Grease and line a baking tray with baking paper. Cook rice following the absorption method packet instructions. Drain. Spread over prepared tray. Sprinkle with vinegar. Cool.
Step 2 of 3
Line a 20cm (base measurement) square cake pan with baking paper. Combine tuna and mayonnaise in a large bowl. Place a sheet of nori in the base of prepared pan. Spread half of the rice evenly over nori in pan. Top with tuna, carrot, spinach and cucumber. Top with remaining rice, then remaining nori. Cover and refrigerate for 2 hours.
Step 3 of 3
Turn sushi out of pan. Trim edges. Cut into 6 squares. Cut each square in half to serve.
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