Tuna poke Rice Roll

Total time30 mins

30 minspreparation time

Ingredients

4 portion(s)

300 g

Japanese sushi rice

sheets nori

200 g

fresh tuna, diced small

avocado, diced small

juice ½ lemon

spring onions, finely chopped

yellow pepper, finely diced

3 tbsp

Kikkoman Gluten free Teriyaki Marinade

1 tsp

wasabi paste

2 tsp

toasted sesame seeds

Handful fresh spinach leaves

Nutritional facts (per portion):1803 kJ / 431 kcal

9.9 gFat

20.4 gProtein

68.8 gCarbohydrates

Preparation

Step 1

Wash the sushi rice until the water runs clear. Place in a heavy based pan and add 330ml of water. Bring to the boil and cover with a lid. When you hear bubbling, turn down the heat to as low as possible and cook for 12 minutes. Once 12 minutes has passed, leave the lid on the pan, turn off the heat and let the rice stand for 10 minutes before removing the lid and fluffing the rice.

Step 2

In a bowl mix together the tuna and avocado with the lemon juice, then stir in the spring onions and yellow pepper. Mix the teriyaki with the wasabi paste until the wasabi is dissolved, then add to the tuna along with the sesame seeds.

Step 3

Spread the rice over the nori sheets, then top half of each with the spinach leaves and the tuna mixture. Fold the uncovered side over then slice each wrap into 4 pieces. Surely needs some sort of rolling!

Recipe-ID: 310

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