recipes
Sesame Tuna Rolls
Absolutely worth the effort needed for these!
makes 4 long rolls
45 min prep
if you liked this recipe, try...
ingredients
| 2 cups Japanese Sushi Rice 3 cups water 4 tablespoons rice vinegar 1 tablespoon sugar Pinch salt Prepared Wasabi paste 425g can John West Tuna in Brine, drained 3 tablespoons mayonnaise ¼ red capsicum, de-seeded and cut into strips ¼ continental cucumber cut into strips 1 cup toasted sesame or black sesame seeds Soy Sauce for dipping |
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instructions
step 1
Rinse rice under cold water and drain. Bring 3 cups water and rice to the boil, lower heat, cover and simmer for 12 minutes until water is absorbed and rice is tender. Combine vinegar, sugar and salt, stir until sugar dissolves and pour over rice stirring well. Spoon rice into a shallow dish and refrigerate for 5 minutes to cool quickly.
step 2
Cover bamboo mat with plastic wrap and press a quarter of cooked rice in a layer over the mat leaving a 1cm space at the top end. Spread a little wasabi paste in a horizontal line along the middle of the rice. Arrange strips of capsicum and cucumber over wasabi line.
step 3
Mix mayonnaise and John West Tuna together and spoon mixture along the wasabi line. Place sesame seeds onto a tray.
step 4
Holding the edges of the plastic covered mat nearest to you, roll up tightly. Roll in sesame seeds and wrap in plastic wrap and refrigerate until required. Repeat with remaining ingredients. Cut into thin slices and serve with soy sauce.
recipe tip
As an alternative using plastic wrap, roll sticky rice into 4 logs and refrigerate for 1 hour. Cut into rounds and top with tuna mixture and garnish with cucumber and capsicum.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2980kJ (712Cal) | 680kJ (162Cal) |
| Protein | 33.7g | 7.7g |
| Fat - Total | 26.5g | 6.1g |
| - Saturated | 3.5g | 0.8g |
| Carbohydrate | 81.0g | 18.5g |
| - Sugars | 7.6g | 1.7g |
| Dietary Fibre | 5.9g | 1.3g |
| Sodium | 505mg | 115mg |
| Potassium | 272mg | 62mg |
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Sesame Tuna Rolls
Sesame Tuna Rolls
Absolutely worth the effort needed for these!
ingredients
2 cups Japanese Sushi Rice
3 cups water
4 tablespoons rice vinegar
1 tablespoon sugar
Pinch salt
Prepared Wasabi paste
425g can John West Tuna in Brine, drained
3 tablespoons mayonnaise
¼ red capsicum, de-seeded and cut into strips
¼ continental cucumber cut into strips
1 cup toasted sesame or black sesame seeds
Soy Sauce for dipping
instructions
step 1
Rinse rice under cold water and drain. Bring 3 cups water and rice to the boil, lower heat, cover and simmer for 12 minutes until water is absorbed and rice is tender. Combine vinegar, sugar and salt, stir until sugar dissolves and pour over rice stirring well. Spoon rice into a shallow dish and refrigerate for 5 minutes to cool quickly.
step 2
Cover bamboo mat with plastic wrap and press a quarter of cooked rice in a layer over the mat leaving a 1cm space at the top end. Spread a little wasabi paste in a horizontal line along the middle of the rice. Arrange strips of capsicum and cucumber over wasabi line.
step 3
Mix mayonnaise and John West Tuna together and spoon mixture along the wasabi line. Place sesame seeds onto a tray.
step 4
Holding the edges of the plastic covered mat nearest to you, roll up tightly. Roll in sesame seeds and wrap in plastic wrap and refrigerate until required. Repeat with remaining ingredients. Cut into thin slices and serve with soy sauce.
serves 0 45 min prep recipe tip
As an alternative using plastic wrap, roll sticky rice into 4 logs and refrigerate for 1 hour. Cut into rounds and top with tuna mixture and garnish with cucumber and capsicum.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au