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Tun-Ocado Nori Wrap

Tun-Ocado Nori Wrap

By OcadoPublished on 30 January 2024Switch up your favourite tuna sandwich with our Japanese-inspired tuna mayo nori wrap. Once the sushi rice has cooled you’re ready to fill your wrap with your favourite flavours. We’ve used tuna and avocado but why not try hot-smoked teriyaki salmon and sliced radish next time? Shichimi togarashi is a traditional Japanese spice blend made from 7 ingredients, including chilli pepper, roasted mandarin orange peel, Japanese sansho pepper and ginger for a fiery kick. Looking for more Japanese recipes? Look no further.
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Time and servings

40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 100g sushi rice
  • 1 tsp rice vinegar
  • 120g tuna in spring water, drained
  • 2 tbsp mayonnaise
  • 1 salad onion, finely sliced
  • 2 nori sheets
  • 2 tsp sriracha
  • 1 baby cucumber, sliced
  • ¼ tsp shichimi togarashi
  • ¼ avocado, sliced
  • 1 tbsp Yutaka sakurazuke Japanese pink pickled radish
  • ½ tsp black sesame seeds
  • 1 tsp crispy onions (optional)
  • 1 tbsp soy sauce

Method

  • Step 1

    Put the sushi rice in a bowl, cover with plenty of water and mix with your hands until the water is starchy then drain. Repeat twice more until the water is clear. Tip the rice into a pan and cover with 150ml cold water, bring to the boil then turn the heat down to the lowest setting and cover with a lid. Cook for 20 mins.

  • Step 2

    Remove from the heat, keep the lid on, and leave to steam for 10 mins. Stir through the vinegar, then spread a thin layer over a sheet of baking paper set over a wire cooling rack and leave to cool completely.

  • Step 3

    Mix the tuna, mayonnaise and salad onion then set aside.

  • Step 4

    Put 1 nori sheet on a board, carefully fold into quarters then unfold. Using scissors cut along one fold halfway through the wrap into the centre.

  • Step 5

    Spoon half the tuna mix into one quarter then squeeze over half the sriracha. Add half the sliced cucumber to another quarter then sprinkle with some shichimi togarashi.

  • Step 6

    Fill the next quarter with sliced avocado and then final quarter with 3 tbsp cooled sushi rice, half the pickled radish, sesame seeds and crispy onions, if using.

  • Step 7

    Starting with the tuna corner, fold each over to create one big nori square sandwich. Repeat with remaining nori sheet and ingredients (see Cooks tip for leftover rice advice) and serve with soy sauce for dipping.