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Ingredients
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Sushi Rice
Tuna Filling
Vegetables
Additional Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spoon or spatula. Allow the rice to cool to room temperature.
Prepare Tuna Filling
- 4
Mix the Filling
In a medium bowl, combine the drained canned tuna, mayonnaise, soy sauce, sesame oil, and chopped green onions. Mix well until fully combined.
Assemble the Roll
- 5
Prepare the Nori
Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny side down on the mat.
- 6
Add Rice
With wet hands, take about 1 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top.
- 7
- 8
Roll the Sushi
Starting from the bottom, carefully roll the sushi mat away from you, applying gentle pressure to form a tight roll. Roll until the exposed edge of the nori is reached. Seal the edge with a little water.
- 9
Slice the Roll
Using a sharp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 10
Serve
Arrange the tuna rolls on a plate and serve with sesame seeds, wasabi, and pickled ginger as desired.
