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Make this nutritious tuna and veggie sushi from scratch

If you’ve always wanted to give sushi a go but weren’t sure about raw fish, then we have the perfect healthy alternative: our yummy tuna and veggie sushi.

MAKES 16 pieces // COOKING TIME 1 hour 15 min

For the sushi rice
1 cup short-grain white rice
3½ cups water
1 tsp sugar
½ tsp salt
2 tbsp white vinegar
To assemble the tuna and veggie sushi
1 bunch spinach leaves
1 tin tuna, drained
2 tbsp mayonnaise
1 carrot, finely chopped
¼ cucumber, finely chopped
½ cup shredded cabbage

For the sushi rice
1. Rinse the rice in a sieve until the water runs clear.
2. Add the rice and water to a pot over medium heat and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes, until the rice is sticky.
3. Dissolve the sugar and salt in the vinegar. Pour into the hot rice and stir until combined. Cool to room temperature.
To assemble the tuna and veggie sushi
1. Cover a clean tea towel with a layer of cling wrap.
2. Place the spinach leaves in a bowl and pour over just enough boiling water to cover. Set aside for 1 minute, then drain.
3. Arrange the leaves on the prepared tea towel on top of the cling wrap, overlapping them. Pat dry with paper towel.
4. Top with an even layer of rice.
5. Mix the tuna and mayonnaise together and season with pepper. Spread evenly on top of the rice, leaving a 3 cm border from the bottom.
6. Top with the carrot, cucumber and cabbage.
7. Using the towel and cling wrap to help you, fold the bottom 3 cm of the rice and spinach over the bottom of the filling. Then roll up tightly.
8. Refrigerate for 10 minutes.
9. Remove the towel and cling wrap and slice into pieces.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

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