Cucumber Sushi Boats
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Cucumber
- 200 g Cooked sushi rice
- 120 g Tuna (canned; drained weight)
- 3 tablespoons Mayonnaise
- 0.5 Avocado (diced)
- 1 tbsp Furikake seasoning
- Sriracha sauce (optional)
Method
- Prepare 200 g Cooked sushi rice.
- Mix together 120 g Tuna and 3 tbsp Mayonnaise.
- Quarter 1 Cucumber and use a spoon to scoop out the seeds.
- Fill the cucumber boats with the cooled sushi rice.
- Add the tuna mayo, 0.5 Avocado and 1 tbsp Furikake seasoning. Drizzle over the Sriracha, if using.