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  • Course: lunch/dinner/appetizers
  • Cuisine: Japanese
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Serving: 2 rolls

Recipe and photos created by: Renata Goos

INGREDIENTS:

Sushi Rice

  • 1 cup raw sushi (jasmine) rice
  • 1 and ½ cup water
  • 4 tbs rice vinegar
  • 2 tbs sugar

Filling

  • 1 can of FINERFIN Zesty Lemon Tuna meal
  • ¼ cucumber cut into julienne
  • ¼ avocado cut into julienne
  • ¼ mango cut into julienne
  • 2 asparagus stems cooked 
  • 2 algae sheets for rolling

Serving

  • Soy sauce
  • Wasabi
  • Sliced ginger

WATCH HOW WE PREPARED THIS

INSTRUCTIONS:

Cook the rice as per package instructions. Let it cool.

In a small saucepan add the vinegar and sugar together and cook on medium heat until boiled. Let it cool.

Add the vinegar/sugar mixture to the rice and mix until all combined. Cut all the vegetables and fruit and set aside. 

Using a dish towel or a bamboo sushi rolling mat, lay 1 algae sheet over it. Spread the rice over it making a thin layer and leaving about 2 inches of algae clear of rice. In the center add slices of vegetables and fruit and top with ½ a can of FinerFin Zesty Lemon Tuna meal. 

With your hands wet, adding a small amount of water to the uncovered piece of algae and start rolling the sushi from the other end until a full roll if formed. Make sure the roll is closed.

Using a very sharp wet knife slice the roll into 6-8 pieces. Repeat the recipe using the remaining rice, vegetables and tuna.

Enjoy with soy sauce, wasabi, and ginger slices.

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