Name: These Sushi Wraps are so tasty and will hit the spot every time
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ cup sushi rice; 2 tsps furikake rice seasoning (see Tip); 2 tsps sushi seasoning; 185g can tuna in oil, drained; 1 1/2 tblsps Kewpie mayonnaise; 4 toasted nori sheets; ¼ cup pickled ginger, drained; 6 baby cucumbers, thinly sliced lengthways; 1 cup mixed salad leaves

These Sushi Wraps are so tasty and will hit the spot every time

They are packed full of flavour!

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Serves 4

Prep

10M

Cook

15M

Total

25M

TIP: Tuna can be replaced with barbecued chicken or sliced, cooked chicken schnitzel.

Ingredients

½ cup sushi rice

2 tsps furikake rice seasoning (see Tip)

2 tsps sushi seasoning

185g can tuna in oil, drained

1 1/2 tblsps Kewpie mayonnaise

4 toasted nori sheets

¼ cup pickled ginger, drained

6 baby cucumbers, thinly sliced lengthways

1 cup mixed salad leaves

Method

Step 1

Rinse sushi rice in a sieve under cold. Place in a large saucepan with ¾ cup water. Cover with lid. Bring to boil. Then reduce heat to low and cook for a further 12 minutes, or until water has been absorbed. Remove. Stand, covered for 10 minutes. Sprinkle over furikake and sushi seasoning. Fluff with a fork to combine. Set aside to cool.

Step 2

Mix the tuna with mayonnaise in a bowl until combined.

Step 3

Place one nori sheet on a clean board. Cut a line through nori sheet from the centre to the top edge. Spread a quarter of the tuna mixture over top left quarter of sheet. Place a quarter of the salad leaves on bottom left corner. Spread a quarter of the rice on bottom right quarter with some of the pickled ginger. Arrange cucumber slices on top right corner.

Step 4

Fold the top left quarter over the bottom left quarter. Continue folding over the remaining quarters to enclose fillings and form a square. Repeat with the remaining ingredients to make four wraps in total. Cut in half.

Step 5

Refrigerate, covered, until ready to serve.

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