Tuna Poke Rice Wrap
This delicious poke recipe with a twist is the perfect healthy snack, featuring our Gluten Free Teriyaki Sauce.
- Preparation Time5 mins
- Cooking Time25 mins
Nutrition per serving
- Energy431 Kcals
- Saturated Fat2.1g
- 300g Japanese sushi rice
- 4 sheets nori
- 200g fresh tuna, diced small
- 1 avocado, diced small
- juice ½ lemon
- 3 spring onions, finely chopped
- 1 yellow pepper, finely diced
- 3 tbsp Kikkoman Gluten-free Teriyaki Marinade
- 1 tsp wasabi paste
- 2 tsp toasted sesame seeds
- Handful fresh spinach leaves
Wash the sushi rice until water runs clear
Place in a heavy based pan and add 330ml of water. Bring to the boil and cover. Once bubbling turn down the heat as low as possible and cook for 12 minutes.
After 12 minutes turn the heat off and let the rice stand for 10 minutes before removing the saucepan lid and fluffing the rice.
In a bowl mix together the tuna, avocado and lemon juice. Stir in the spring onions and yellow pepper.
Mix together the wasabi paste and the Kikkoman Gluten-Free Teriyaki Sauce until the wasabi is dissolved and then add this to the tuna mix along with sesame seeds
Lay out the nori sheets and spread the rice over. Top half of the rice with spinach leaves and then the tuna mixture.
Fold the uncovered side over, pressing down on the edge to seal.
Slice into portions.