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
soy sauce

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.

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