2 sheets nori (Japanese dried seaweed)

100g/3½oz cooked sticky rice or Japanese sushi rice (sticky rice and sushi rice are available at some Asian grocers)

55g/2oz fresh tuna, sliced thinly

8 sticks cucumber

white wine vinegar or rice wine vinegar, for brushing

Gluten free soy sauce and pickled ginger, to serve


Slice each sheet of nori in half on the diagonal to make a triangle shape.

Place a quarter of the sticky rice, tuna and cucumber into the middle of each triangle.

Brush the edges of each sheet of nori with vinegar, then roll up from the pointed end to make a cone shape.

To serve, place the sushi cornets onto a plate with a small dipping bowl of gluten free soy sauce.

Recipe adapted from: Good Food

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