Makes 20 Hand Rolls
Ingredients
10 Nori Sheets
500g uncooked Sushi Rice
Sushi seasoning
425g Tinned Tuna
Mayonnaise
Sriracha Mayo
2 Cucumbers
1 Avocado
Salt
Bamboo Mat
Method
Before you begin make sure you rinse your rice a few times, this will remove a lot of the excess starch. Cook your rice using the absorption method on the packet. I measure by eye but it's about 1 part rice to 1 part water..plus a little extra, your pack will give you the exact amounts. I do add a sprinkle of salt in the water, this is because I add less seasoning at the end.
While you're waiting for the rice to cook, you can cut up the cucumbers into long thin strips, the avocado or any other ingredients you'd like to add.
For the tuna mixture, drain the tuna and add it to a bowl with a sprinkle of salt and some mayo, the amount is up to you. I make a spicy version by adding in some sriracha mayo. You can add extra flavour by using a bit of spring onion but that's optional.
Once the rice is done you want to season it, but because there's quite a lot of sugar in the dressing I try not to use too much of it. For this amount of rice I only used about 3-4 tablespoons. The rice will still stick with or without it, but you can use the directions from your bottle if you want the full amount.
Let your rice cool down, you can speed up the process by putting the rice into a large bowl and mixing it around. I'm impatient so once it's cool enough to handle I begin to roll.
Place a little bowl of water next to you to keep your hands wet - trust me.
Ok, let's get rolling!
Put your bamboo mat down first, place your nori sheet on top, rough side facing up.
Wet your hands, grab a handful of rice, place it on the bottom 3/4 of the sheet and begin to flatten it down, you may want to wet your hands again to help smooth it out.
Then begin to add in your fillings, place them about half way down the rice. You can add in extra mayo, sriracha, sesame seeds, wasabi etc if you like.
To roll you want to start with the side closest to you, lift the mat and begin to roll it over, I find it easier to imagine i'm making a square rather than a round sushi.. this makes sense once you start to roll a few.
You can place your whole sushi in the fridge to let the nori fully soften and the sushi firm up and chill. you can slice them up when you're ready to serve or if you make these ahead of time make sure you cover your cut up sushi with cling wrap so the rice doesn't go hard or dry.
I serve mine with a wasabi, mayo, lime and soy dipping sauce.
Enjoy x
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