Tuna and Avocado Nori Rolls

Make tuna and avocado nori rolls, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 sheets, about 6 g Nori sheets
150 g Cooked white rice (Short-grain if you can get it, cooked with a little less water than the packet says, and cooled to room temperature. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A tablespoon Rice vinegar
100 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
1 tbsp (15 g) Light mayonnaise
1 tsp (6 g) Sriracha
60 g Cucumber
40 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
2 tsp (10 g) Tamari (For dipping. Soy sauce would do the same job but contains wheat.)
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Season the warm rice with the rice vinegar and a pinch of salt and let it cool. Mix the tuna with the mayonnaise and sriracha.
2. Lay a nori sheet shiny side down on a board or a rolling mat. Spread half the rice over it with wet fingers, leaving a 2 cm strip bare at the far edge.
3. Lay half the tuna in a line across the middle with batons of cucumber and slices of avocado. Lift the near edge and roll it away from you, pressing firmly, and wet the bare strip to seal it. Repeat with the second sheet.
4. Cut each roll into six with a wet knife and dip in the tamari.

Contains eggs, fish, soya and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-avocado-nori-rolls

AI-generated images illustrating the recipe.

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