Deconstructed sushi salad
Microwave white rice
Nori, seaweed, dried
2 tsp, minced
1 tbs, light
3 g, (1/2 tsp)
Tuna, canned in springwater, drained
350 g, (buy 2 x 185g cans), coarsely flaked
- Cook rice following packet instructions. Place in a large bowl and set aside for 10 minutes to cool.
- Meanwhile, cut carrots, cucumber and nori into matchsticks. Thinly slice avocado. Toss sesame seeds in a small non-stick frying pan over high heat for 1 minute or until lightly toasted.
- Combine ginger, mirin, soy, sugar, oil and wasabi in a small bowl. Combine rice, tuna, carrot, cucumber, avocado and sprouts in a large bowl. Drizzle with mirin dressing and sprinkle with nori and sesame seeds to serve.