Rainbow Sushi

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian and the healthy lunchbox feature. Times are estimate."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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