Canned Tuna Sushi Recipe

Making the Sushi Rice

1. Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
2. Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
3. Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
4. Allow the rice to cool completely.
5. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.

For the Filling

1. In a medium sized mixing bowl, combine the drained canned tuna and mayonnaise. Set aside.

Putting It All Together

1. Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
2. Wrap your bamboo rolling mat with plastic wrap. Then place a cut nori sheet on a bamboo rolling mat shiny side down.
3. Wet your fingers with water. Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice over the center of the cut nori.
4. Place some tuna and mayo mixture, avocado, cucumber strips into the nori sheet lengthwise.
5. Placing your fingers on top of your filling, lift the bottom edge of the bamboo rolling mat with your thumbs. Roll the nori sheet upwards, over the filling to the top edge of the nori sheet. When rolling the sushi, press firmly on the bamboo sushi rolling mat. Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
6. Repeat steps 2 to 5 for remaining ingredients.
7. Cut each sushi roll into bite sized pieces with a sharp knife.
8. It can be easier if you lightly dampen your knife with water and wipe the knife between cuts.
9. Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.