The hack to this recipe are the seaweed thins. You can sit at your desk and build your own simple and delicious sushi for the easiest desk lunch win - plus you'll feel seriously smug.
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Serves
1
Sushi Rice
Rice Vinegar
Caster Sugar
Tuna Steak
Baby Cucumber
Red Pepper
Radish
Peanut Butter
Dark Soy Sauce
Lime
Crispy Chilli Oil
Crispy Seaweed Thins
Salt
Serves
1
Sushi Rice
Rice Vinegar
Caster Sugar
Tuna Steak
Baby Cucumber
Red Pepper
Radish
Peanut Butter
Dark Soy Sauce
Lime
Crispy Chilli Oil
Crispy Seaweed Thins
Salt
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Step 1.
Tip the rice into a bowl and wash in several changes of cold water until it runs clear. Drain really well.
Step 2.
Add the rice to a small lidded saucepan with enough water to cover by about 2cm. Set over a medium heat and bring to the boil. Cook for 1 min, then reduce the heat to very low, cover with a lid and cook gently for 10 mins. Remove from the heat and leave to steam for another 10 mins.
Step 3.
Remove the lid, season with a pinch of salt, then fold through the vinegar and sugar. Leave to cool completely, then chill until ready to use.
Step 4.
When the rice is cool, slice the cucumber, pepper, radishes and tuna into thin slices. Pack them into a container alongside the rice.
If you're not a fan of sashimi you could use tuna mayo instead.
Step 5.
For the dipping sauce, whisk the peanut butter, dark soy sauce, juice of the lime and crispy chilli oil with a little splash of water until smooth and easy to drizzle. Spoon into a small sealed container.
Step 6.
When ready to eat, crack open the seaweed thins, pile in some rice, tuna and veg, fold, and dunk into the dipping sauce.
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