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Sushi with tuna


  • 200g red tuna
  • 1 jar Didden Raspberry chutney with litchis
  • 250g round Japanese rice
  • 5cl rice vinegar
  • 1 tbsp sugar
  • 5g salt
  • 4 nori sheets
  • Salt
  • 1 makisu: bamboo mat to roll sushi (optional but useful)


  • Boil the rice vinegar, sugar and salt. Set aside to cool. 
  • Prepare the rice: rinse it in cool water until the water runs clear. Cook it following the instructions on the packaging. Cool. Add the vinegar-based preparation. 
  • Prepare the rolls by putting half a nori sheet on the makisu. 
  • Spread 1cm of rice on ¾ of the algae sheet. 

Sushi filled with fresh tuna and raspberry chutney with litchis

  • Spread with the Didden Raspberry chutney with litchis and put long, narrow strips of red tuna on top. 
  • Roll up firmly to make a log. Cut it into 6 pieces. 
Enjoy your meal!