Tuna & green bean sushi

title="Tuna & green bean sushi"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-amp-green-bean-sushi.jpg" srcset="https://img.taste.com.au/45ouYdIz/w720-h480-cfill-q80/taste/2016/11/tuna-green-bean-sushi-62660-1.jpeg 720w, https://img.taste.com.au/ktOdz11a/w643-h428-cfill-q90/taste/2016/11/tuna-green-bean-sushi-62660-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna & green bean sushi"
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(1) Rate it

• 0:30 Prep


• 0:15 Cook


• Makes 8


• Capable cooks

Create the taste of Japan with this easy tuna and green bean sushi recipe.

Featured in
Nutrition information, Asian recipes

Ingredients

• 215g (1 cup) sushi rice


• 375ml (1 1/2 cups) cold water


• 2 tablespoons rice wine vinegar


• 1 tablespoon caster sugar


• 1 teaspoon salt


• 1 x 185g can tuna in oil, drained, flaked


• 2 tablespoons good-quality mayonnaise


• 1/4 teaspoon wasabi paste (optional)


• 4 nori sheets


• 100g green beans, topped, steamed


• Soy sauce, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine rice and water in a saucepan. Cover. Bring to boil over high heat. Reduce heat to very low. Cook, covered, for 15 minutes or until water is absorbed. Set aside for 5 minutes to cool slightly.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Transfer the rice to a bowl. Place the vinegar, sugar and salt in a bowl and stir until the sugar dissolves. Add to the rice and stir to combine. Set aside, stirring occasionally, to cool completely.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine the tuna, mayonnaise and wasabi, if desired, in a bowl.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place 1 nori sheet, shiny-side down, on a clean work surface, with 1 long side facing you. Use wet hands to spread one-quarter of rice mixture over the bottom two-thirds of nori sheet, leaving a border around edge. Spread 2 tablespoons of tuna mixture along centre of rice. Top with one-quarter of beans. Roll up to enclose. Repeat with remaining nori, rice mixture, tuna mixture and beans.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Wrap each roll in plastic wrap. Place in fridge for 30 minutes to chill. Cut each roll in half. Serve with soy sauce for dipping.
  
  
  

Nutrition

• 682 kj

  Energy




• 4g

  Fat Total




• 1g

  Saturated Fat




• 1g

  Fibre




• 6g

  Protein




• 8mg

  Cholesterol




• 398.62mg

  Sodium




• 3g

  Carbs (sugar)




• 25g

  Carbs (total)

All nutrition values are per serve

Notes

Cost and nutritional information are per roll.

• Author: Chrissy Freer


• Image credit: Ben Dearnley


• Publication: Australian Good Taste

Source: taste.com.au