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Baked Beans and Chilli Tuna Shakshuka

Makes 3 servings


  • 120 g tin sardines in extra virgin olive oil
  • 200 g Japanese sushi rice / short grain rice
  • 5 g sugar
  • 25 ml vinegar
  • 4 sheets Japanese dried seaweed wrap
  • ¼ carrot, sliced
  • ¼ cucumber, sliced



  1. Prepare rice according to packaging.
  2. Cut the carrots and cucumber into 10cm strips.
  3. Drain the sardines and cut them into lengthwise. Make 8 to 10 strips.
  4. Mix sugar and vinegar then stir into the hot rice.
  5. Using a sushi mat, spread thinly 4 tablespoons of rice on a seaweed wrap.
  6. Place sardine, carrot and cucumber on the centre.
  7. Form the sushi roll using the sushi mat. Seal the ends with some rice.
  8. Cut into 3 cm rounds with a wet knife.
  9. Repeat until all ingredients are used.



Tags: _ Sardines_ Japanese cuisine_ Breakfast_ Dessert_ Latest recipes_ All recipes

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