Rainbow Sushi
Recipe: #34342
February 18, 2020
Categories: Snacks, Rice, White Rice, Carrot, Cucumber, Game/Sports Day, Picnic, No Eggs, Non-Dairy, more
"From our weekday newspaper The West Australian and the healthy lunchbox feature. Times are estimate."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (181 g)
- Calories 147.7
- Total Fat - 5.6 g
- Saturated Fat - 1 g
- Cholesterol - 231.9 mg
- Sodium - 110.9 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 2 g
- Sugars - 1.8 g
- Protein - 17.9 g
- Calcium - 23.2 mg
- Iron - 2.7 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place rice in a saucepan with 3 cups of water and cover and bring to the boil, reduce heat and simmer until rice has absorbed water - about 15 minutes
Step 2
Fluff rice with a fork and pour over sushi vinegar, stir and cool.
Step 3
In a small bowl mix the tuna/chicken and mayonnaise together.
Step 4
Lay a nori sheet on a bamboo sushi mat, shiny side down.
Step 5
With wet fingers, scoop 1/4 of the rice and spread over 3/4 of the sheet, taking it to the edges, but leaving a 1/4 of the sheet clear at the end furthest away from you.
Step 6
Place the tuna/chicken and vegetables across the rice and using the bamboo mat, roll the sushi away from you and then repear with the rest of the sheets.
Step 7
Cut the sushi into pieces.
Tips
No special items needed.
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