Cucumber Sushi Rolls
If you’re like me, a heavy lunchtime meal makes you want to take a nap… That’s why I like to cook lighter but just as tasty lunches, like these cucumber sushi with tuna! The sweet ginger sauce really makes all the difference!
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- Preparation time: 20 minutes
- Servings: 2
Ingredients
Maple Ginger Sauce
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) grated fresh ginger
- 1 teaspoon (5 ml) sriracha hot sauce
- 2 teaspoons (10 ml) toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon (15 ml) finely chopped fresh coriander
Cucumber Sushi Rolls
- 2 cans 85 g tuna, well drained
- 1/4 cup (60 ml) mayonnaise
- 2 teaspoons (10 ml) sriracha hot sauce
- 2 English cucumber in ribbons
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tablespoon (15 ml) toasted sesame seeds
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Preparation
Maple Ginger Sauce
- In a small bowl, combine all sauce ingredients.
Cucumber Sushi Rolls
- In a small bowl, combine the tuna, mayonnaise and sriracha.
- On a large cutting board, place the widest ribbons of 1 cucumber on top of each other and pat dry with a paper towel. Add half the tuna mixture, avocado slices, green onion and sesame seeds.
- Roll the cucumber sushi gently but tightly. Slice into rounds of desired thickness. Repeat for second cucumber. Serve with maple ginger sauce
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