19. Tuna Roll Recipe

Rinse and Cook

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker, and cook according to the rice cooker instructions.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in until the rice is coated. Allow the rice to cool to room temperature.

Mix Filling

In a medium bowl, combine the drained tuna, mayonnaise, soy sauce, wasabi, and chopped green onions. Mix thoroughly until well combined. Adjust seasoning with additional wasabi if desired.

Prepare Nori

Place a bamboo sushi mat on a clean, flat surface. Lay a nori sheet, shiny side down, on the mat.

Spread Rice

With damp hands, take about 1 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Add Filling

Spoon about 1/4 of the tuna filling horizontally across the center of the rice. Add a few slices of cucumber and avocado on top of the tuna.

Roll Sushi

Starting from the bottom edge of the mat, carefully lift it and roll it over the filling. Press gently but firmly as you roll to maintain a tight roll. Continue rolling until you reach the exposed edge of the nori, then seal the roll with a bit of water.

Slice and Serve

Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with toasted sesame seeds if desired. Serve with soy sauce and wasabi on the side.