Tuna and Corn Sushi Rolls
A flavor fusion wrapped in nori seaweed
15min
448kcal
591mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Place the drained tuna, corn and cheese cut into cubes in a bowl and dress with (A).
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Julienne the cucumber and carrot.
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Place the seaweed on parchment paper and spread half the rice on top. Place half of (1) and (2) in the center and roll up tightly. Repeat this process to create another roll. Cut each roll into 6 even-spaced slices, and serve with 1 tsp of Kikkoman Soy Sauce on the side.
Cooking Basics
Cucumbers - matchstick juliennes
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
Carrots - julienned
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Glossary
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