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Sushi Sandwiches
Rating:
Created by:
QAST
Prep time:
20 mins
Cooking time:
20 mins
Serves:
24
- Chrissy Buzzard
Category:
Tags:
Ingredients
4 cupssushi rice
2 tbsprice wine vinegar
2 x 425g tuna in springwater, drained
4 tbsreduced-fat mayonnaise
8sheets of sushi nori
4carrots, coarsely grated
120baby spinach leaves
4Lebanese cucumbers, cut into ribbons
Method
- Grease and line a large baking tray with baking paper.
- Cook rice following the absorption method packet instructions.
- Spread over prepared tray. Sprinkle with vinegar. Cool.
- Line 2 x 20cm (base measurement) square cake pans with baking paper.
- Combine tuna and mayonnaise in a large bowl.
- Place 2 sheets of nori in the base of prepared pan. Spread half of the rice evenly over nori in pan.
- Top with tuna, carrot, spinach and cucumber. Top with remaining rice, then remaining nori.
- Cover and refrigerate for 2 hours.
- Turn sushi out of pan. Trim edges. Cut into 6 squares (each tin). Cut each square in half to serve.
Recipe description
Try this fresh and fun twist on a firm favourite! These sushi sandwiches layer seasoned rice, crunchy vegetables and creamy tuna between sheets of nori for an easy handheld meal that’s packed with flavour. Perfect for tuckshops,, they’re colourful, satisfying and simple to customise with your favourite fillings.
Variations
- Rice can be cooked (step 1) up to 2 days ahead and stored in a reusable airtight container in the fridge.
- Sandwiches can be made up to a day ahead and stored in a reusable container in the fridge.
