Onigirazu with Tuna and Cucumber
By chef Gulasch
Onigirazu with Tuna and Cucumber ππ₯ A practical Japanese sandwich made of rice and nori, perfect for a snack, light lunch, or meal to go.
- 33 min
- total
- Easy
- level
13 min prep Β· 20 min cook
What you will need
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Sushi rice 50 g -
Nori seaweed 1 pcs -
Canned Tuna 0.5 pcs -
Mayonnaise 0.5 tbsp
-
Soy Sauce 0.5 tbsp -
Chives 0.25 pcs -
Cucumber 0.5 pcs -
Avocado 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the Ingredients. Prepare all the ingredients β we will be cooking with them shortly β¨
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Cook the Rice. Rinse the sushi rice under cold water, then cook it according to the package instructions, usually about 15β20 minutes on low heat with a lid on. After cooking, let it cool slightly.
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Slice the Vegetables. Cut the cucumber into thin slices. Cut the avocado into thin slices. Finely chop the chives.
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Prepare the Tuna Filling. Drain the tuna and mix it with mayonnaise, a little soy sauce, and the chopped chives.
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Prepare the Nori. Place a sheet of nori on the work surface and cut it from the center toward the edges to create four triangular sections.
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Layer the Ingredients. Arrange the rice, tuna filling, cucumber, and avocado onto the individual sections of the nori.
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Fold the Onigirazu. Gradually fold the nori sections over each other to form a firm square that fully encases the filling.
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Slice and Serve. Cut the onigirazu in half and serve immediately.
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