Zesty Lemon Tuna Sushi Rolls
- Course: lunch/dinner/appetizers
- Cuisine: Japanese
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: 2 rolls
Recipe and photos created by: Renata Goos
- 1 cup raw sushi (jasmine) rice
- 1 and ½ cup water
- 4 tbs rice vinegar
- 2 tbs sugar
- 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
- Soy sauce
- Sliced ginger
WATCH HOW WE PREPARED THIS
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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