Tuna & Cucumber Sushi
Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 24 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
24
- 1 Lebanese cucumber
- 2tablespoons parsley
- 3 sheet nori
- 2 1/2 cup sushi rice
- 1/3 cup white vinegar
- 140grams light spreadable cream cheese
- 10milliliter soy sauce (optional, to serve)
- 1teaspoons sea salt flakes
- 1/4 cup caster sugar
- 1tablespoons lemon juice
- 1/4 cup coconut oil, melted
- 130grams can tuna, flaked
Nutrition per serving
525kJ / 126Cal
525 Kilojoules or 126 Calories
6% of daily energy intake*
Protein
2.5grams
Fat
4.1grams
Carbs
9.5grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Rinse the rice in a colander under cold running water until water is clear. Place into a small saucepan with 22/3 cups water. Cover, bring to the boil, reduce heat to low and cook for 10 minutes. Remove from the heat and stand, covered, for 10 minutes.
Step 2 of 5
Meanwhile, place cream cheese in a medium bowl. Add lemon juice and parsley and beat with a spatula until smooth and creamy. Stir in tuna and season to taste. Set aside.
Step 3 of 5
Stir vinegar, oil, sugar and sea salt together until sugar has dissolved. Sprinkle the mixture over the rice and stir for a few minutes until cool.
Step 4 of 5
Line a 20x30cm slice pan with baking paper. Cut 1 of the nori sheets in half. Use 11/2 of the nori sheets to line base of pan. Spread over half of the rice. Using wet hands press down firmly until even. Spread tuna mixture over rice. Shave cucumber into thin ribbons and layer over tuna. Spread remaining rice over cucumber as before and finish with remaining nori sheets. Cover with plastic or baking paper and weigh down with cans. Refrigerate for at least 1 hour or overnight.
Step 5 of 5
Cut into pieces. Pack into lunch box with a small tub of soy sauce.
Categories
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