You will love making this economical tuna sushi recipe, as it is a quick and practical recipe that requires no cooking. For this sushi, you only need canned tuna, cream cheese, carrot, and cucumber.
3/4 cups mayonnaise, or 1/2 cup of reduced-fat mayonnaise for a lighter version
1/2 cups red onion, finely chopped
1/4 cups celery, finely chopped
1 Habanero chile, without veins or seeds, finely chopped
1/4 cups soy sauce
1 lime, just juice
pinches salt
pepper
2 tablespoons candied sesame seeds
1 carrot, large
1 cup cream cheese, reduced fat
1 cucumber, large
1 tablespoon candied sesame seeds
soy sauce, for serving
Preparation
35 mins
Low
Mix the drained tuna with the mayonnaise, red onion, celery, habanero chili, soy sauce, and enough salt and pepper in a bowl. Add the candied sesame seeds and mix again. Reserve in the refrigerator until use.
Cut the ends of the carrot with a knife, peel with a potato peeler, and cut into thin strips. Reserve.
Cut the cream cheese into thin strips using a wet knife; this will help prevent the cream cheese from breaking or sticking. Remember to moisten the knife between each cut. Reserve.
Slice the cucumber lengthwise and crosswise with a potato peeler. It doesn’t matter if you use the skin, just avoid the seeds. Reserve once you have enough cucumber slices.
Place the cucumber slices stacked to form a rectangle on a sheet of non-stick plastic wrap. Add the tuna mixture horizontally, avoiding too much juice, and remember to leave a 2-centimeter gap to be able to close it. Add strips of carrot, strips of cream cheese, and candied sesame seeds. Close with the help of the plastic, pressing to prevent the filling from coming out. Freeze the economical tuna sushi for 20 minutes.
Unwrap the cucumber roll and cut it into 1-centimeter thick slices. Serve the tuna sushi rolls with soy sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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