Hand-Wrapped Little Sushi
Egg free, Gluten free, Lactose free,
- 5 sheets nori (seaweed)
- 2 cups sushi rice
- 2 tablespoons rice wine vinegar
- 1 can tuna
- handful of arugula
Place rice and 3 cups of water in a saucepan, cover and bring to the boil. Reduce heat to a simmer for 10 minutes. Turn off heat and leave for 10 minutes covered.
Spread rice into a container and allow to cool, then sprinkle with vinegar. Stir thoroughly.
Use scissors to cut each sheet of nori into quarters. Hold a piece of nori in the palm of your hand. Spoon some rice on half the sheet, press down with wet fingers. Arrange 2 teaspoons of tuna and a couple of arugula leaves on top of the rice.
Start rolling up from the end with fillings. Wet the strip at the end and push gently to seal the edges.
Place on a serving platter, cover with plastic wrap and refrigerate until required.
Serve with soy sauce.