Munchin' Crunchin' Tuna Salad Sushi
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 407.5
- Total Fat: 8.4 g
- Cholesterol: 11.3 mg
- Sodium: 234.9 mg
- Total Carbs: 67.4 g
- Dietary Fiber: 6.8 g
- Protein: 16.4 g
View full nutritional breakdown of Munchin' Crunchin' Tuna Salad Sushi calories by ingredient
Introduction
This is the epitome of sushi roll bastardization - BROWN short grain rice, CANNED tuna, and rice CHIPS for crunch? It works - believe me! This is the epitome of sushi roll bastardization - BROWN short grain rice, CANNED tuna, and rice CHIPS for crunch? It works - believe me!Number of Servings: 4
Ingredients
-
1 1/2 cups brown short-grain (or "sushi") rice
3 cups water
2 tbsp rice vinegar
1 tbsp sugar
1 tsp tamari
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1 (6-oz) can solid, white tuna (low sodium in water), drained
1 tsp lime juice
1 tsp toasted sesame oil
1 tbsp low-fat mayonnaise
1 tsp wasabi paste (more if you'd like)
5 wasabi- or sesame-flavoured rice chips (like Lundberg's Wasabi Rice chips), crumbled
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1/2 avocado, cut into sticks about 1/4" thick
1/2 field cucumber, peeled and cut into sticks about 1/4" thick
1 carrot cut into sticks about 1/4" thick
1 red pepper, seeds removed and cut into sticks about 1/4" thick
4 sheets toasted nori
Directions
Rinse sushi rice under cold water combine with the water in a deep saucepan.
Bring to boil and immediately cover and turn to low.
Cook, covered, 40-45 minutes.
Remove from heat and let rest (still covered) 15 minutes.
Turn into a large wooden bowl.
Whisk together the rice vinegar, sugar and tamari, then sprinkle over the hot rice and toss well. Let cool while preparing the fillings.
---
Crumble the tuna into a bowl and add lime juice, sesame oil, mayonnaise and wasabi. Mix well to incorporate.
Add the chip crumbles and fold through well.
---
Lay a sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Spoon 1/4 of the rice over the nori and spread with your fingers, leaving at least 1" at either end.
Arrange strips of avocado, cucumber, carrot and pepper along the edge of the rice closest to you.
Spread a small but even amount of tuna on top of the vegetables.
Begin rolling up the nori, pressing it with your fingers to create a tight cylinder.
Moisten the far edge of the nori to seal.
Repeat process with remaining ingredients.
with a sharp (I prefer serrated) knife, cut each cylinder into 6 pieces.
serve with tamari, wasabi and pickled ginger.
Serving Size: 24 pieces, 4 servings of 6 pieces each
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Bring to boil and immediately cover and turn to low.
Cook, covered, 40-45 minutes.
Remove from heat and let rest (still covered) 15 minutes.
Turn into a large wooden bowl.
Whisk together the rice vinegar, sugar and tamari, then sprinkle over the hot rice and toss well. Let cool while preparing the fillings.
---
Crumble the tuna into a bowl and add lime juice, sesame oil, mayonnaise and wasabi. Mix well to incorporate.
Add the chip crumbles and fold through well.
---
Lay a sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Spoon 1/4 of the rice over the nori and spread with your fingers, leaving at least 1" at either end.
Arrange strips of avocado, cucumber, carrot and pepper along the edge of the rice closest to you.
Spread a small but even amount of tuna on top of the vegetables.
Begin rolling up the nori, pressing it with your fingers to create a tight cylinder.
Moisten the far edge of the nori to seal.
Repeat process with remaining ingredients.
with a sharp (I prefer serrated) knife, cut each cylinder into 6 pieces.
serve with tamari, wasabi and pickled ginger.
Serving Size: 24 pieces, 4 servings of 6 pieces each
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.