Scattered sushi rice rolls with seared tuna


Rice paper sheets
1 cup julienned beets
1 cup julienned carrots
Cooked sushi rice
Japanese/ sushi mayo
Three Streams Tuna sashimi
Teriyaki sauce
Pickled ginger
Wasabi and Soya sauce to serve

To prepare the tuna:
Heat up your pan on medium high heat and let it heat up for about 5 minutes. Add one teaspoon of oil to the pan, just enough to cover the surface of the pan. Place the tuna in the pan and turn quickly to ensure you only sear the fish and do not cook it. You only want it cooked about a half a cm on the edge of the tuna slice.

Next step:
Fill a bowl with warm water and dip one rice paper sheet into the water. Turn the sheet in and out of the water. Don’t leave the sheet in the water too long. Lay the rice paper sheet on a flat surface or chopping board.

Place the ingredients in the middle of the rice paper sheet, starting with the carrot and beet – the chunky bits first, followed by the sushi rice. Squeeze some Japanese/ sushi mayonnaise onto the rice and add a couple of tuna sashimi pieces (dip the tuna in teriyaki sauce for extra flavour), ginger (small pieces) and two avocado slices.
The ginger can be overwhelming so rather add small pieces for your first sushi roll.

Fold the top half of the wrap over the filling; fold in both sides and then the bottom up to seal the role. If the sheet breaks, wrap the whole rice roll in another sheet of soaked rice paper. This also gives you a sturdier roll.

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