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Sushi variation

updated

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Ingredients for 2 servings:

  • 4 nori sheets (seaweed sheets)
  • 2 cup(s) rice (small cups)
  • 1 can of tuna, natural
  • 1 small zucchini or cucumber
  • 1 carrot(s)
  • ½ tsp wasabi powder
  • e.g. soy sauce
  • 1 shot of vinegar (apple cider vinegar, large shot)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the rice in a rice cooker, let it cool slightly, and toss with apple cider vinegar. Wash and peel the zucchini and carrot. Cut both into sticks and blanch briefly. Place the seaweed leaves on a countertop. Spread the rice evenly on top. Arrange the tuna, zucchini, and carrot sticks on top. Roll up the seaweed leaves. Seal in a hot pan without oil, let it cool, and cut into rolls. Serve in a bowl with soy sauce mixed with wasabi powder for dipping. Tastes best freshly prepared.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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