Impressive Sushi recipe which is fairly easy to prepare but looks like it has taken hours.
Tuna Sushi
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Votes: 1
Rating: 5
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Rate this recipe!
Servings Prep Time
12Rolls 40Minutes
Cook Time
20Minutes
Servings Prep Time
12Rolls 40Minutes
Cook Time
20Minutes
Tuna Sushi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
12Rolls 40Minutes
Cook Time
20Minutes
Servings Prep Time
12Rolls 40Minutes
Cook Time
20Minutes
Ingredients
  • 100g Sushi Rice
  • 200ml Water
  • 1Pinch Salt
  • 1tbsp Caster Sugar
  • 25ml Rice Wine Vinegar
  • 50g Nigella Seeds
  • 2tsp Wasabi Paste(mixed with ½ tsp water)
  • 100g Raw Tuna Fillet(very thinly sliced)
  • 1/4 Cucumber(deseeded and thinly sliced lengthways)
Servings: Rolls
Units:
Instructions
  1. First rinse the sushi rice in cold water and drain thoroughly.
  2. Put the sushi rice into a pan and cover with the water, bring to the boil and simmer for about 20 minutes, until the water has been absorbed. Remove from the heat and set aside, covered to cool.
  3. Transfer the rice to a bowl and season with salt. Dissolve the sugar in the vinegar, pour of the rice and mix.
  4. Cover a sushi mat with cling film and sprinkle over an even layer of nigella seeds. Spoon a layer of sushi rice over the top of the seeds, about 1cm thick, and then spread over the wasabi paste. Lay the tuna slices over the wasabi and top with cucumber.
  5. Roll the sushi up tightly and gently squeeze to compact, being careful not to include the mat or cling film. Wrap the sushi roll in cling film and chill for 15 minutes.
  6. Once chilled slice into 2 cm rounds and serve with extra wasabi and pickled ginger.
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