Tuna Sushi
| Number of portions: 1 | Prep time: 15 minutes | Total time: 15 minutes |
Ingredients
- 1 sheet nori
- ⅓ cup brown sushi rice, cooked
- 1 tsp (5 mL) low sodium soy sauce
- 1 tbsp 2% plain Greek yogurt
- ¼ can low sodium tuna, drained
- 2 tbsp red bell pepper, thinly sliced into matchsticks
- 2 tbsp cucumber, thinly sliced into matchsticks
Directions
- Lay a bamboo sushi mat or tea towel on a clean flat surface and cover with a layer of plastic wrap to keep it clean.
- Lay the piece of nori on the plastic wrap.
- Spread the rice from left to right from one edge of the nori to the other, leaving an inch gap at the bottom and top. Drizzle the soy sauce over the rice.
- Mix together the Greek yogurt and tuna, then spoon over the rice.
- Layer on the red bell pepper and cucumber.
- Starting from the bottom, fold the mat over, pull back slightly towards you, then continue to roll and pull back to keep the roll tight, until the roll is complete.
- Remove the plastic wrap and mat or towel.
- With a wet knife, slice the sushi into rounds.
| Nutrient | Per portion |
| Calories | 146 kcal |
| Protein | 15 g |
| Carbohydrates | 18 g |
| Fat | 1 g |
| Fibre | 2 g |
| Sodium | 234 mg |