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Tuna & vegetable nori rolls with salmon roe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Delicious and elegant tuna and veggie bundles with a kick of wasabi, perfect for sushi lovers without the rice.
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-long matchsticks. Cut the tuna into 5cm-long strips.
  • Lay a nori rectangle, shiny-side down, on a clean work surface. Arrange tuna along one narrow edge, leaving the ends exposed. Top with pickled ginger, cucumber, carrot, and shallot.
  • Brush a light touch of water on the end of the nori. Roll tightly and seal gently. Place on a serving platter, cover with plastic wrap, and continue rolling the remaining ingredients to make a total of 16 rolls.
  • Add a delightful touch of salmon roe or caviar on top of each roll. Serve alongside the wasabi paste and soy sauce for a perfect finish.

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