Sushi Sandwiches
Course: Lunch, SnackCuisine: JapaneseDifficulty: Easy
Servings
2
servingsPrep time
25
minutesCooking time
20
minutesAn easy sushi lunch made sandwich style with seasoned rice, nori, and simple fillings like Tuna, veggies, and avocado. Light, healthy and satisfying, and great with soy sauce, ginger, and a little wasabi.
Ingredients
- Sushi rice
1 cup 1 sushi rice
1 1/2 1 1/2 cups water
2 tbsp 2 rice vinegar
1 tbsp 1 sugar
1/2 tsp 1/2 salt
- Egg omelette
4 4 eggs
Pinch Pinch salt
Vegetable oil for frying
- Tuna filling
180 g 180 tin tuna, drained
2-3 tbsp 2-3 mayonnaise (to taste)
- Vegetables
1 small 1 avocado, sliced
1/2 1/2 Lebanese cucumber, cut into thin sticks
- To assemble
3-4 3-4 nori sheets
Plastic wrap
Directions
- Combine the rice and water in a saucepan, bring to the boil, then cover and cook over low heat for 12 minutes. Remove from the heat and rest, covered, for 10 minutes. Stir together the vinegar, sugar and salt until dissolved, then gently fold through the rice. Set aside to cool slightly.
- Mash the drained tuna with the mayonnaise until smooth.
- Beat the eggs with a pinch of salt. Heat a lightly oiled non-stick pan over medium-low heat and pour in half the egg, swirling to form a thin omelette. Cook until just set, then fold the sides into the centre to form a neat square small enough to sit in the middle of the nori. Repeat with the remaining egg.
- Place a sheet of nori, shiny-side down, on plastic wrap with one corner pointing towards you. Spread a thin square of rice in the centre, then layer with cucumber, avocado, tuna mayo, the folded omelette and a little more rice.
- Bring the corners of the nori up and over the filling to form a parcel. If needed, place a small square of nori on top of the rice to help seal the sandwich. Wrap tightly in plastic wrap, shaping into a neat square, and rest for 5-10 minutes so the nori softens. Unwrap, slice in half with a sharp knife, and serve.
Recipe Video
Notes
- Try not to overfill – neat, even layers will help the sandwich wrap well and slice cleanly.
- Get creative with your fillings – swap the tuna mayo for cooked salmon, teriyaki chicken, tofu or tempura prawns, and try vegetables like carrot, radish, spinach or lettuce.