Bulgur Sushi


  • For Sushi Pilaf
  • 1 glass of Fine Bulgur
  • 3 glasses of hot water (to boil bulgur)
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sugar
  • 1 coffee spoon of salt
  • For Tuna Sushi
  • Canned tuna fish
  • Onions
  • Mayonnaise
  • Wasabi
  • Cucumber
  • Lettuce leaves
  • For Salmon Sushi
  • Fumed Salmon
  • Avocado
  • Mayonnaise
  • Lettuce leaves
  • For Rolling
  • 2 leaves of nori
  • For Serving
  • ½ glass of soya sauce
  • 3 g wasabi
  • 50 g ginger pickle

1-To make sushi pilaf, boil bulgur approximately for 15-20 minutes with water, take it into a wire screen and drain its water. Blend the boiled bulgur in a cup with the mix you prepared with rice vinegar, sugar and salt.

2-To prepare tuna fish sushi, chop onion in a very fine manner. Mix tuna fish with mayonnaise. Divide cucumber into 4 equal pieces longwise after peeling its bark. Wet your fingers with little water and splatter onto nori leaves.

4-Then, lay tuna fish on the pilaf as 2 cm width. Place cucumber on one side of tuna fish and lettuce leaf on the other side and roll nori leaf.

5-To prepare salmon sushi, lay the nori and pilaf in the same form. Overlay mayonnaise on top and place the salmon.

6-If you place the salmon by leaving 1.5-2 cm space from pilaf then, rolling will be easier.

7-Roll it by placing avocado you sliced and lettuce leaf. Serve with soya sauce, wasabi and ginger pickle.