Cucumber Sandwich
Egg Roll
Spring Cabbage Hot Sandwich
Cook
45 min
Instructions
Step 1
Finely chop the nuts, then add 1 packet of Kayanoya Original Vegetable Stock Powder (remove from the packet) and mix well.
Step 2
Coat the tuna with [A], refrigerate for about 15 minutes, then pat dry. Cut the garlic in half and remove the core. Place the tuna and [B] in a small pot over low heat. When the oil begins to gently bubble, reduce to very low heat and cook for about 15 minutes. Turn off the heat, let cool slightly, then transfer everything, including the oil, to a clean storage container.
Step 3
Lay the nori flat and make a cut from the center of the bottom edge up to the middle.
Step 4
Spread the rice over the left half of the nori, leaving a small gap in the center. Place some of step 1 on the top-left section. Add lettuce and some of step 2 to the top-right section, and place the avocado on the bottom-right section.
Step 5
Fold from the bottom right up to the top right.
Step 6
Fold from the top right over to the top left.
Step 7
Fold down to the bottom left, wrap the whole thing in plastic wrap, and cut in half.
Tip
You can also make the dashi tuna using bonito instead.
