Easy Sushi With Canned Tuna

Makes about 2 to 3 sushi roll, enough for 5 people.

To make the rice:

1 cup of sushi rice
1 cup of room temperature water
Pinch of salt

For the rice seasoning:
4 tsp of rice vinegar
2 tsp of sugar
1 tsp of salt

To make the tuna filling:
Finely chopped red onion
3 tbsp of Japanese mayo
1 canned tuna
Pinch of salt and pepper

Other filling:
Seeded cucumber cut into strips

Topping sauce:
Japanese mayo


Step 1: Make the rice and season it:
– Click here to get the recipe.
Step 2: Make the tuna:
– In a bowl mix the tuna along with the mayo, onion, salt, and pepper. Leave it a side.
Step 3: Rolling the sushi:
      1-      Place half of the rice on the bamboo mat (don’t forget to cover the mat with clean foil to make it easier to clean). Spread out the rice evenly in a rectangle shape and press it down gently to make the rice stick together.
Note: the rice is slightly adhesive, you need to have a bowl of water around to dip your hands in whenever it sticks to your hands.
2-      Line the tuna and cucumber in the middle.
3-      Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly with hands. Unwrap the bamboo mat and remove sushi roll.
4-      Cut the sushi the size you want, I personally like it small it’s easier to eat. Use a sharp knife because your roll will collapse if you moved it back and forth trying to cut it. After every cut, wipe off the knife with a wet cloth for more pristine slice, and to prevent the rice from adhering to the knife.
5-      Now, your sushi is ready to decorate and serve. To make the sauce, mix Japanese mayo with sriracha and drizzle on top with a sprinkle of sesame or nigella sativa and YOU’RE DONE!  
See You Soon!!

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