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Tuna & vegetable nori rolls with salmon roe

  • 0:30 Prep
  • 8 Servings
  • Advanced


  • 2 nori sheets
  • 1/2 Lebanese cucumber
  • 1/2 small carrot, peeled
  • 1/2 shallot, trimmed
  • 160g-piece fresh tuna
  • 1 tablespoon pickled ginger, drained
  • 1 tablespoon salmon roe or caviar (optional)
  • Wasabi paste, to serve
  • Sushi soy sauce, to serve


  • 1
    Use scissors to cut the nori sheets into sixteen 10 x 4cm rectangles. Cut the cucumber, carrot and shallot into 6cm-long matchsticks. Cut the tuna crossways into 5cm-long strips.
  • 2
    Place 1 nori rectangle, shiny-side down, on a clean work surface. Place a piece of tuna along 1 narrow edge so the ends are exposed. Top with some pickled ginger, cucumber, carrot and shallot.
  • 3
    Lightly brush the end of the nori with a little water. Roll up firmly, pressing lightly to seal. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining nori, tuna, pickled ginger, cucumber, carrot and shallot, to make 16 rolls.
  • 4
    Top each roll with a small teaspoonful of salmon roe or caviar, if desired. Serve with the wasabi paste and soy sauce.

Source: taste.com.au


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