These maki sushi wraps are a starter for a special occasion. I am using cucumber and carrot for the crunchy raw outsides and tuna and mixed veg for the filling. Serve them with a dipping sauce of your choice.
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For the filling
red pepper, minced
cooked asparagus, minced
For the maki sushi
1 large carrot
1 large cucumber
1 (130g) tin tuna
1 teaspoon olive oil
1 shallot, minced
a few flaked almonds
salt and ground black pepper
seeds for garnish: flaxseed, sesame seed, pumpkin seed
Method Prep:30min › Ready in:30min
For the veg filling, prepare an assortment of raw vegetables.
Peel the carrot and half the cucumber. Cut into thin long strips.
Stir together the tuna, olive oil, shallot and flaked almonds and season with salt and pepper.
Place a long carrot or cucumber strip on a plate, and fill with 1 teaspoon of veg filling or tuna on one end. Roll with your fingers, compressing the vegetables as you roll. The cucumber will probably hold together on its own; you may need to secure the carrot rolls with a skewer. Repeat with all of the strips and the filling.
Arrange the maki sushi on a plate and sprinkle with seeds for garnish.