Lazy SushiSubmitted by: SAKAHU
IntroductionEasy hand-rolled sushi, stores well Easy hand-rolled sushi, stores well
1 6 oz. can light tuna, drained
OR equal amount of cooked shrimp, smoked salmon, cooked fish or anchovies, chopped into pea-size bits
6 sheets nori (flat seaweed wrappers)
1 large carrot, cut into long matchsticks
1 cucumber, peeled, hollowed out and cut into long matchsticks
2 Tbs. light mayonnaise
1 tsp wasabi paste
salt, pepper, ground ginger, to taste
Mix the seafood with the mayo and wasabi paste. Add spices to taste.
Peel the carrot and cut into long, thin strips about 1/8 to 1/4 diameter. Peel the cucumber, cut in half lengthwise, and scoop out the seeds with a spoon. Cut like the carrot.
Lay 1 nori sheet on a bamboo rolling mat. It should look like a piece of paper in front of you.
About 2 inches from the bottom, spoon out a thin line of tuna mix, about 1/6 of the mixture. Lay a few carrot and cucumber sticks on top. Begin rolling, according to the instructions on the mat. It may help to slightly wet the top end to seal it. Cut into 2 inch long pieces. Repeat with the remaining tuna and nori. If making ahead, do not cut, and instead wrap in saran wrap and refrigerate for up to 3 days. Serve over cooked rice, noodles, or salad. Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user SAKAHU.