Craving sushi while pregnant? Have a go at making these California rolls, they’re pregnancy-safe and taste amazing, promise.
California rolls (cooked tuna + cucumber + avocado)
Makes 12 rolls / Preparation time 30 minutes / Cooking time 10 minutes / Resting time 30 minutes
Rice
- 200g (1 cup) sushi rice
- 30ml rice vinegar
- 15g sugar
- 1 pinch of fine salt
Filling
- 160g tinned tuna or salmon, drained
- 2 tablespoons mayonnaise
- 2 sheets nori seaweed
- 2 pinches of sesame seeds
- 1 teaspoon cumin (seeds or ground)
- ½ carrot, peeled and grated
- ¼ radish, grated
- ¼ cucumber, cut into sticks
- ½ avocado, thinly sliced
Accompaniments
- salt-reduced soy sauce
- wasabi paste
- pickled ginger
- Cook the rice as per the instructions on the packet. In a bowl, mix the tuna with a tablespoon of mayonnaise.
- Set out a small bowl of lukewarm water. Cover a bamboo mat with plastic wrap and lay a sheet of nori on top. Moisten your fingers so the rice doesn’t stick to them and spread the rice over the nori sheet in a fairly thin layer. Sprinkle with sesame seeds. Turn over the sheet of nori so that the rice is underneath and the nori is on top. Lay some carrot, radish, tuna, cucumber and avocado across the middle of the sheet. Roll up tightly from the bottom, using the plastic wrap to make an even roll. Make the other roll and rest them for 30 minutes in the refrigerator.
- Slice each roll into 6 pieces with a large knife. To stop the knife from sticking, dip it into warm water between each cut. Serve the sushi rolls with salt-reduced soy sauce, wasabi and pickled ginger.
Republished with permission from Craving: Eating Well Throughout Your Pregnancy by Sandra Mahut (Murdoch Books, RRP$35).
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