INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI
Super easy and super delicious! Once you master the art of rolling, I guarantee you will never want to go out and pay top dollar for your sushi fix again! Depending on how big you roll your sushi, you may need more or less sushi rice. Serve with soy sauce and wasabi paste.
Provided by yellowpairs ♥
Time 56m
Yield 2
Number Of Ingredients 14
Steps:
- Rinse rice in a strainer until water runs clear.
- Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
- Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
- Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
- Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.
Nutrition Facts : Calories 748.8 calories, Carbohydrate 38.6 g, Cholesterol 39.4 mg, Fat 59.4 g, Fiber 4.4 g, Protein 17.2 g, SaturatedFat 8.7 g, Sodium 1718.2 mg, Sugar 6.3 g
SALMON & CUCUMBER SUSHI ROLLS
Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Makes 12
Number Of Ingredients 11
Steps:
- First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
- Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
- Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
- Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
- Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.
Nutrition Facts : Calories 59 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CUCUMBER AND AVOCADO SUSHI
Make and share this Cucumber and Avocado Sushi recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
- Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.
- Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
- Arrange strips of cucumber and avocado across the center of the rice.
- Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
- You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
Nutrition Facts : Calories 171.4, Fat 5.1, SaturatedFat 0.8, Sodium 31.8, Carbohydrate 28.9, Fiber 3.2, Sugar 0.6, Protein 2.9
CUCUMBER AVOCADO CRAB SUSHI ROLL
Make and share this Cucumber Avocado Crab Sushi Roll recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 1/3 cups water to a boil.
- Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
- Preheat oven to 300°F (150°C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.
- Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice.
- Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Cut each roll into 4 to 6 slices using a wet, sharp knife.
Nutrition Facts : Calories 149.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 5.7, Sodium 677, Carbohydrate 23.6, Fiber 2.2, Sugar 5.2, Protein 5.1
TANGY CUCUMBER AND AVOCADO SALAD
Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!
Provided by Jessie Welch
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 15.5 g, Fat 14.9 g, Fiber 8.3 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 157 mg, Sugar 2.7 g
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