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Tuna Sushi

Ingredients
1 ½ cups cooked medium grain or sushi rice (To cook your rice: 1 cup of dry rice to 2 cups of water with 1 tablespoon rice wine vinegar and 2 teaspoons of salt. I steam mine where as you may wish to boil or use the absorption method. The method is entirely up to your personal choice. This can be done in advance. The vinegar helps keep the rice a nice white colour.)
440g can tuna in brine
2 tbspn mayonnaise
Salt and pepper to taste
1 carrot (Peel then use the peeler to get thin slices)
½ an avocado (Carefully cut into thin slices)
1 pack of Nori sheets (about 10 in a pack)

Serve with wasabi, pickled ginger or soy sauce: optional

Pictorial Order to Make Sushi (see the original download for the pictures)
The illustrations below show the steps and layout order.

Lay down a bamboo rolling mat with one full sheet of Nori (seaweed sheet) then add a thin layer of cooked rice to one third of the Nori sheet as shown.


In the middle of the rice lay your thinly cut avocado.

On top of the avocado lay the slivered carrot.

On top of the carrot place your tuna mix.

Begin to roll the Nori sheet around the mix folding the rice over and around the tuna, carrot and avocado. The bamboo mat will help you form the roll (the photo has the mat flat so you can see the partially rolled sushi. Don’t panic: rolling sushi takes practice.

Moisten the far edge of the Nori to get the edge of the Nori to stick to the body and complete the roll.

Refrigerate the Sushi rolls for at least an hour before carefully cutting into rounds with a very sharp knife. Note: eat or discard the messy ends if doing a presentation piece.

This is part of a Nori sheet with the sushi cut into rounds ready to serve. There is a little pickled ginger (bottom right), a small wasabi sachet and some soy sauce (in the little plastic fish). Chop sticks are of course optional. I prefer to sprinkle the soy sauce onto the sushi and eat with a piece of ginger in one mouthful.



Tips, Notes and Hints
Use the bamboo mat (pictured) to help form the rolls.
Moisten the finished edge to help the seaweed sheet stick.
Refrigerate at least 1 hour before cutting this helps the whole roll set.
The ends don’t always look great so if doing a display don’t use them.


Other Fillings – make in the same manner as the Tuna Sushi
Cook your rice with a little honey and use raw or smoked fresh slivered salmon with carrot and shredded spinach leaves.

Cooked sushi rice, a layer of pickled ginger, shredded chicken and thinly sliced cucumber.

Cooked sushi rice, thinly sliced cucumber, thinly sliced carrot and shredded lettuce or shredded spinach.

Try cooked sushi rice, thinly sliced mushroom, thinly sliced cooked beef and thinly sliced avocado.

Allergy warning – recipe contains fish, soy & dairy products