Saturday, 15 April 2017
2 cups sushi rice
3 cups water
2 tablespoons rice wine vinegar
2 cans tuna in brine, drained
250 grams cucumber, diced
2 avocado, diced
1/2 cup mayonaisse
2 tablespoons chilli sauce, or to taste
2 sheets nori, toasted and cut into strips
fill 2 x 12 hole muffin tin with small paper muffin papers.
place the rice in a sieve and rinse under cold water till water runs clean.
place the rice in a pot with the cold water and bring to the boil. cover and simmer for 15 minutes or until all the water is absorbed. turn off heat and let sit another 5 minutes.
place rice into a plastic bowl and stir in the vinegar.
place approx. 3 rounded tablespoons of rice into each muffin
case and press the rice across the bottom and up the sides of
the cases to form a cup.
combine the tuna, cucumber, avocado, mayonaisse and chilli sauce in a large bowl. lightly fold to combine.
distribute evenly into the rice cups. refrigerate for an hour or so to cool and set.
top with the toasted nori just before serving . serve with the soy sauce.
TO TOAST THE NORI.. place sheets under a hot grill for about 30 seconds or until crisp.