Tuna Cucumber Temaki
Servings: 6
Ingredients
- 1 ½ cups Brown rice, cooked
- dash Rice wine vinegar
- 9 oz Tuna, canned
- 6 tbsp Mayonnaise
- 3 tbsp Mustard
- 6 sheets Nori, cut in ½
- ¾ cup Cucumber
- ¾ cup Avocado
Instructions
- Wash rice thoroughly, drain and add measured water then allow to soak for 30 minutes. *This will help your brown rice become sticky. Add rice wine vinegar and cook rice. When done, allow to cool completely before using.
- Meanwhile, slice cucumber in half lengthwise, trim off both ends and de-seed. Cut in half widthwise and julienne.
- Halve avocado and remove pit. Thinly slice lengthwise, set aside.
- Drain tuna from packaging and add to a mixing bowl with mayo and salt. Stir well.
- Cut nori sheet in half and lay out rough side up. Spread out ⅛ C cooked rice and .75 oz. tuna mix onto one side of each nori.
- Top both rolls each with .5 oz. cucumber and .5 oz. avo.
- Starting from the side with your filling, roll the nori to the other side to form a cone.
- Serve immediately. 2 temaki per keiki.
Nutrition Facts
Tuna Cucumber Temaki
Serving Size
121 g
Amount per Serving
Calories
200
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2.5
g
16
%
Cholesterol
20
mg
7
%
Sodium
280
mg
12
%
Potassium
301
mg
9
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Protein
10
g
20
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.