Sushi Sandwiches
Ready in three steps, these nutritionally approved sushi sandwiches with tuna make a delicious snack for kids.
Ingredients
- 2 cups sushi rice
- 1 tbs rice wine vinegar
- 425g tuna in springwater, drained
- 2 tbs mayonnaise
- 2 sheets nori
- 2 carrots, coarsely grated
- 60g baby spinach leaves
- 2 Lebanese cucumbers, cut into ribbons
Method
- Grease and line a baking tray with baking paper. Cook rice following the absorption method packet instructions. Drain. Spread over prepared tray. Sprinkle with vinegar. Cool.
- Line a 20cm (base measurement) square cake pan with baking paper. Combine tuna and mayonnaise in a large bowl. Place a sheet of nori in the base of prepared pan. Spread half of the rice evenly over nori in pan. Top with tuna, carrot, spinach and cucumber. Top with remaining rice, then remaining nori. Cover and refrigerate for 2 hours.
- Turn sushi out of pan. Trim edges. Cut into 6 squares. Cut each square in half to serve.
Storage Tips
Rice can be cooked (step 1) up to 2 days ahead and stored in a reusable airtight container in the fridge. Sandwiches can be made up to a day ahead and stored in a reusable container in the fridge.
