Tuna & Cheese Maki Sushi by So Restaurant London

A mix of Italian and Japanese!

Recipe By: So Restaurant (https://cookbuzz.com/kitchen/258)
Serves 1 Cook: 10 min

Ingredients

Tinned tuna (in spring water) 20g (1/3 tin)
Sundried tomatoes 2-3
Basil leaves 2-3
Mozzarella cheese 12-15g
Salt & pepper as required
Balsamic vinegar 3 tbsp
Soy sauce 1 tsp
Sushi rice 105-110g
Nori sheet 1/2

Method

1
Mix the tuna and finely chopped sundried tomatoes. Cut the basil leaves into half.
2
Drain the mozzarella cheese and pat dry. Cut into thin strips.
3
Put the nori sheet onto a bamboo mat wrapped in cling film. Take some sushi rice and spread onto the nori sheet.
4
Press the rice down firmly so it sticks to the nori sheet.
5
The nearside of the nori sheet should have the rice covering 1cm more than the sheet. At the far side, do in reverse and leave 1cm nori sheet free.
6
Carefully turn over the nori sheet and rice so you can see the excess rice at the top.
7
Put the basil leaves, mozzarella cheese, tuna and tomatoes evenly across centre of the nori sheet.
8
Roll up the nori sheet and contents so that the roll completes with some empty nori sheet at the top.
9
Press the roll evenly and firmly to set it.
10
Sprinkle over the black pepper.
11
Slice into half then into 6 pieces altogether with a wet knife. It's ready.

Tips & Note

●I recommend the tuna which is not in sunflower oil.
●When you make the sushi rice, add 10% of sushi vinegar and mix.
●Cover the bamboo mat with the cling film to avoid it sticking.
●If the balsamic vinegar is too sharp, boil it and cool it down to get a milder taste.
●Mix the balsamic vinegar and soy sauce to make a dipping sauce to serve with the sushi.

Tuna & Cheese Maki Sushi by So Restaurant London

A mix of Italian and Japanese!

Recipe By: So Restaurant (https://cookbuzz.com/kitchen/258)

Serves 1

Cook: 10 min

Ingredients

Tinned tuna (in spring water) 20g (1/3 tin)
Sundried tomatoes 2-3
Basil leaves 2-3
Mozzarella cheese 12-15g
Salt & pepper as required
Balsamic vinegar 3 tbsp
Soy sauce 1 tsp
Sushi rice 105-110g
Nori sheet 1/2

Tuna & Cheese Maki Sushi by So Restaurant London

Recipe ID :1523 Posted on 08 JAN 2016

Serves 1

Cook 10min
views 3,004
printed 116

saved 3

A mix of Italian and Japanese!

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Ingredients

Print Ingredients Email Ingredients
20g (1/3 tin)
2-3
2-3
12-15g
as required
3 tbsp
1 tsp
105-110g
1/2

Method

Cook
10min
1
Mix the tuna and finely chopped sundried tomatoes. Cut the basil leaves into half.
2
Drain the mozzarella cheese and pat dry. Cut into thin strips.
3
Put the nori sheet onto a bamboo mat wrapped in cling film. Take some sushi rice and spread onto the nori sheet.
4
Press the rice down firmly so it sticks to the nori sheet.
5
The nearside of the nori sheet should have the rice covering 1cm more than the sheet. At the far side, do in reverse and leave 1cm nori sheet free.
6
Carefully turn over the nori sheet and rice so you can see the excess rice at the top.
7
Put the basil leaves, mozzarella cheese, tuna and tomatoes evenly across centre of the nori sheet.
8
Roll up the nori sheet and contents so that the roll completes with some empty nori sheet at the top.
9
Press the roll evenly and firmly to set it.
10
Sprinkle over the black pepper.
11
Slice into half then into 6 pieces altogether with a wet knife. It's ready.

Tips & Note

●I recommend the tuna which is not in sunflower oil.
●When you make the sushi rice, add 10% of sushi vinegar and mix.
●Cover the bamboo mat with the cling film to avoid it sticking.
●If the balsamic vinegar is too sharp, boil it and cool it down to get a milder taste.
●Mix the balsamic vinegar and soy sauce to make a dipping sauce to serve with the sushi.

CHEF
So Restaurant
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