Makizushi filled with tuna and cucumber
You will need (makes 2 x 6 maki rolls):
1 portion of sushi-meshi (follow the link to see how to prepare)
2 sheets of nori (black seaweed wrappers)
white tuna steaks in olive oil, drained (Fish4Ever)
1/2 cucumber, thinly sliced lengthwise
1 tsp wasabi powder
coconut aminos (instead of soya sauce)
1. Place the first nori sheet (shiny side down) onto the bamboo mat (makisu).
2. Wet your fingers and place half of the rice onto the nori. With your wet fingers spread the rice, it shouldn't be evenly smooth. Leave an inch free from rice at the top.
3. Arrange the fillings: tuna and cucumber.
4. Wet the rice-free top of the nori (this is going to seal the end nicely), and start to roll up your nori from the bottom, assist the rolling with the bamboo mat. Make a tight cylinder. Gently press and roll a couple of times with the bamboo mat around the filled nori.
5. Cut the cylinder in half, then the two halves into 3 pieces each, so you end up with 6 makizushi rolls.
6. Make the second roll.
7. Prepare the wasabi. Mix 1 tsp wasabi powder with 1/2 tsp warm water.
8. Serve the makizushi rolls with freshly prepared wasabi and with coconut aminos seasoning to dip into. Enjoy!
Allergy: Fish. No gluten. No soya. No sugar. No nut. No egg.
You might also like:
Carrot cucumber avocado sushi (GF, V+)