adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna & vegetable nori rolls with salmon roe
0 Likes
Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Delicious raw tuna and crunchy vegetables wrapped in seaweed, perfect for a spicy kick with wasabi.
Ingredients:
  • 2 nori sheets
  • 1/2 Lebanese cucumber
  • 1/2 small carrot, peeled
  • 1/2 shallot, trimmed
  • 160g-piece fresh tuna
  • 20.00 ml pickled ginger, drained
  • 20.00 ml salmon roe or caviar (optional)
  • Wasabi paste, to serve
  • Sushi soy sauce, to serve
Instructions:
  • Cut the nori sheets into sixteen 10 x 4cm rectangles using scissors. Slice the cucumber, carrot, and shallot into 6cm matchsticks. Cut the tuna into 5cm strips.
  • Lay 1 nori rectangle, shiny-side down, on a clean work surface. Add a piece of tuna along one narrow edge, leaving the ends exposed. Layer with pickled ginger, cucumber, carrot, and shallot.
  • Brush the end of the nori with a touch of water. Roll tightly, gently pressing to seal. Place on a serving platter and cover with plastic wrap. Repeat the process with the rest of the ingredients to create 16 rolls.
  • Add a small spoonful of salmon roe or caviar on top of each roll, if preferred. Pair with wasabi paste and soy sauce for serving.

Similar Recipes