TUNA SALAD SUSHI ROLL
Ingredients:
- 20g finely chopped onion
- 150g canned tuna
- 1 tablespoon kewpie mayonnaise
- 1 teaspoon karashi mustard
- dash of salt
- 1 sheet nori (dried seaweed)
- 50g sushi rice (raw)
- 100ml water
- 1 teaspoon rice seasoning
- 2 teaspoons toasted sesame seeds
To serve (Optional):
- Japanese Soy Sauce
- wasabi paste
- pickled ginger
Instructions:
- Wash the rice well and cook with 100ml water on medium low heat. Season the rice according to packet instruction.
- To make the tuna salad mixture, mix chopped onion, tuna, mayonnaise, and salt in a bowl. Alternatively, use your favourite tuna salad recipe. If you prefer spicy tuna salad, add 1 teaspoon karashi mustard to the tuna salad mix.
- Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy clean-up. Place one nori sheet on top of the bamboo mat.
- Spread 1/4 portion of sushi rice on top of the nori sheet. In the centre, spread a line of the tuna salad horizontally across the rice.
- Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Repeat the process and make more tuna salad rolls.
- Wipe a knife with a wet cloth before slicing sushi. Cut the sushi roll into bite-size pieces. Garnish with sesame seeds, if using, and serve with soy sauce.
Nutrition Facts:
- Calories: 523.9 Cal
- Protein: 45.3g
- Carbs: 49.3g
- Fat: 16g
