Easy no-cook appetizer, these Cucumber Bites combine crunchy cucumber, smooth cream cheese, and sweet-spicy chili sauce. Healthy meet tasty at the campsite.
Canned Tuna Sushi
Tuna Sushi is a great addition to a kid or adult picnic or packed lunch. Though it takes a little practice, it is easy to make.
Tinned tuna, with a bit of sweet chili sauce and onions, works really well together and you have no worries about working with raw ingredients as is the case in traditional sushi.
If you would like to add a bit of flavour and crunch to the tuna sushi include chopped cucumbers, capsicums, or spring onions.
2 tablespoons sugar
1 teaspoon mirin
1 1/2 cups cooked sushi rice
1 small tin tuna, in brine
2 tablespoons sweet chili sauce
1/2 small onion, finely diced
6 sheets toasted nori (seaweed)
1 teaspoon wasabi
Add the sugar and mirin to the cooked sushi rice. Leave to cool.
In a bowl, combine the tuna, sweet chili sauce, and onions.
Place a nori sheet, rough side up, on a sushi mat. Spread the rice over the nori, pressing firmly and leaving a 5cm gap on the side furthest from you.
Place the tuna on the closest edge. Using the mat to get started, roll the sushi tightly to form a roll. Moisten the 5cm gap at the end of the nori with water to help seal the roll. Chill until needed.
Just before serving, slice the rolls into 1 1/2cm slices.
Optional: You can add wasabi into the sushi before rolling, or serve it on the side and let people decide how much they want.