TUNA SUSHI SANDWICH WITH VEGAN SIRACHA MAYO

  • SERVES: 1

  • PREP TIME: 10 MINUTES

  • COOK TIME: 25 MINUTES

INGREDIENTS:

150g Sushi rice

1 tbsp. rice vinegar

4 sheets of nori seaweed

4 tbsp. vegan siracha mayonnaise

1 pack Good Catch Naked in Water plant-based tuna

2 tbsp. pickled ginger

3 spring onions, finely sliced

½ avocado sliced

½ a carrot, finely shredded

3 radishes finely shredded

 

Wasabi and soya sauce to serve

 

 

 

PREPARATION:

  1. Cook the rice as per packet instructions. Tip out on to a plate, sprinkle with the rice vinegar and leave to cool. 
  2. Lay a sheet of nori seaweed out on a clean dry work surface. Divide the rice into 8 roughly equal portions. Wet your hand a little, and shape a portion of rice into a roughly 8cm square and place in the centre of the nori sheet.
  3. Top with a dollop of siracha mayonnaise and spread it out evenly on top of the rice. Add roughly a quarter of the carrot, radish, spring onion, pickled ginger, Good Catch plant-based tuna and avocado.
  4. Shape another square of rice and place on top. Fold in the edge of the nori sheet to wrap the rice and filling into a neat square. Dab a wet finger along the edges of the seaweed to seal it all in.
  5. Wrap and chill before eating!