Inspirations

• Fold through pasta
• Make a nicoise dressing for your green salad
• Spread on all the bread!

Recipe Idea

Tuna, Avocado, and Cucumber Sushi Rolls (pictured)
Makes 6 rolls

• 2 x 170g Pilpel Classic Tuna Dip
• 2 cups sushi rice
• 600ml water
• 6 nori sheets
• 1 cucumber, cut into sticks
• 1 avocado, sliced
• 1 tbsp black sesame seeds

Optional

• Soy sauce
• Wasabi
• Pickled ginger

Rinse rice under running water until the water runs clear. Place rice and water in a medium saucepan. Bring to the boil. Once boiling, reduce heat to medium and allow to simmer for 15 minutes. Turn heat off, place lid on the saucepan and allow to sit for 10 minutes.

Stir rice wine vinegar through the rice while still warm then allow rice to cool completely before making the sushi.

Cover bamboo sushi mat with cling film. Place nori sheet, shiny side down on sushi mat. With wet hands, add the cooled rice to the centre of the nori sheet and flatten to cover the surface of the nori sheet, leaving a 2cm border around the edges.

Spread with Pilpel Classic Tuna Dip and top with cucumber and avocado slices. Use the bamboo mat to roll the sushi as tightly as possible. Repeat this process to make remaining sushi rolls.

Cut sushi rolls into slices and sprinkle with sesame seeds. Serve with soy sauce, wasabi and pickled ginger.