Easy Sushi Rolls
Serves: 2
Ingredients
- 1 6 oz. can light tuna, drained
OR equal amount of cooked shrimp, smoked salmon, cooked fish or mixture, chopped into pea-size bits
6 sheets nori (flat seaweed wrappers)
1 large carrot, cut into long matchsticks
1 cucumber, peeled, hollowed out and cut into long matchsticks
2 Tbs. fat free mayonnaise
1 tsp wasabi paste
salt, pepper, ground ginger, to taste
Directions
Drain tuna Put in bowl and fluff with fork. If using other seafood, drain and chop in a food processor.
Mix the seafood with the mayo and wasabi paste. Add spices to taste.
Peel the carrot and cut into long, thin strips about 1/8 to 1/4 diameter. Peel the cucumber, cut in half lengthwise, and scoop out the seeds with a spoon. Cut like the carrot.
Lay 1 nori sheet on a bamboo rolling mat. It should look like a piece of paper in front of you.
About 2 inches from the bottom, spoon out a thin line of tuna mix, about 1/6 of the mixture. Lay a few carrot and cucumber sticks on top. Begin rolling, according to the instructions on the mat. It may help to slightly wet the top end to seal it. Cut into 2 inch long pieces. Repeat with the remaining tuna and nori. If making ahead, do not cut, and instead wrap in saran wrap and refrigerate for up to 3 days. Serve over cooked rice, noodles, or salad.
Nutritional Info
Amount Per Serving
- Calories: 245
- Total Fat: 9 g
- Cholesterol: 28 mg
- Sodium: 494 mg
- Total Carbs: 14 g
- Dietary Fiber: 6.5 g
- Protein: 27 g
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