Ingredients

• 30g non fat tuna, cut
• 30g salmon, cut
• 30g yellow tail fish
• 1 tsp tobiko (flying fish roe)
• 1 or 2 lettuce leaves
• 5g Japanese cucumber, shredded
• 1 cup sushi vinaigrette rice
• 2 tsp assorted wasabi powder
• 1 green birds eye chilli
• 2 tsp soya sauce
• Nori (baked seaweed)
• Pickled ginger
• Wasabi

Method

1. Mould sushi vinaigrette rice and place on the nori. Sprinkle wasabi powder over the surface and flip over onto a sushi mat.
2. Marinate all raw fish ingredients with soya sauce and chilli.
3. Arrange the marinated raw fish and Japanese cucumber on the nori.
4. Roll up using the sushi mat, cut and serve with pickled ginger and wasabi.

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