kiddy sushi roll

By Makiko Murakami

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Ingredients

1 x 80 g tin (or ½ x 160g tin) tuna in sunflower oil
2 tbsp mayonnaise
1 and a half tbsp tomato ketchup
2 drops of Tabasco or to taste
2 slices white bread, crusts removed
2 in length of cucumber cut into strips
2 in length of carrot, coarsely grated

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Using a rolling pin, flatten the bread until about 5 mm / 1/8 in thick.
Mix the tuna together with one tablespoon of the mayonnaise and the tomato ketchup.
Spread the remaining mayonnaise over the bread and then spoon the tuna about a quarter of an inch from the edge of the bread in a line.
Arrange the cucumber strips on one side and the grated carrot on the other. Roll up from the tuna end and press down to seal. Trim ends to neaten using a sharp knife, then cut into three little rolls.
You can prepare this the night before, wrap in cling film and cut into three in the morning