Sushi – Cooked Tuna Hand-roll

With a bit of practice, sushi can be enjoyed at home, at a fraction of the cost of outside. Here is how I make it.

For the rice: (makes about 4-6 full nori sheets)

1.5 cups of sushi rice -cook according to packet instructions

4 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon salt

For the filling: (makes about 2-3 full nori sheets)

1 large can (185gm) of sandwich tuna in oil- drained

2 tablespoons whole egg mayonaise – I use reduced fat Praise whole egg mayonaise (more or less to taste)

1 teaspoon sesame seeds

Avocado, cucumber fingers, lettuce or any other vegetable of your choice. (optional)

Mix everything together

To make:

Mix the vinegar, salt and sugar together until dissolved. You can use the whole amount on the rice, or less if you want a milder taste. Mix well with the rice, and ensure the rice is fully cooled before rolling the sushi..

Place about 1/3 or less of the rice on a sheet of nori. Spread it out to a few mms thick. Place mixed tuna filling on the rice, add vegetables and roll to form a sushi roll.

Slice up into desired poriton sizes and serve with soy sauce.

Tips:

Do not use full amount of sushi seasoning at once. Add half, then mix and taste. You may prefer to use less or more.

Have a bowl filled with water handy to wet your fingers as you spread out the rice. It prevents it from sticking to your hands.

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