Ingredients
5 nori
(seaweed)
2 cups sushi rice
2 tbsp rice wine vinegar
185g can tuna
1 handful rocket leaves
Allergy Advice
Contains Fish
Equipment
- 1 saucepan
- 1 scissors
- 1 container
Instructions
- Place rice and 3 cups of water in a saucepan, cover and bring to the boil. Reduce heat to a simmer for 10 minutes. Turn off heat and leave for 10 minutes covered.
- Spread rice into a container and allow to cool, then sprinkle with vinegar. Stir thoroughly.
- Use scissors to cut each sheet of nori into quarters. Hold a piece of nori in the palm of your hand. Spoon some rice on half the sheet, press down with wet fingers to a depth of 0.5cm. Arrange 2 teaspoons of tuna and a couple of rocket leaves on top of the rice.
- Start rolling up from the end with fillings. Wet the strip at the end and push gently to seal the edges.
- Place on a serving platter, cover with plastic wrap and refrigerate until required.
- Serve with soy sauce.
Notes
Tip
Hang on to those little fish you get from the Sushi takeaway stores as they are very handy in tempting children to at least play with the sushi.
Variation
I had some leftover Honey soy chicken that was scrumptious in the sushi.
Storage
Make these for dinner, wrap any leftovers in plastic wrap and they will keep in the fridge for lunchboxes the next day. Dont forget a cooler brick to keep them fresh until lunch time.
