Tuna Sushi Roll
Tuna Sushi Roll
Mmmmmmm… Sushi goodness! Deliciously tasty and nothing better than a little *too much* wasabi to unblock those nasal passages and send your tearducts into the rainy season! This is a basic recipe for a Tuna Sushi Roll. The key ingredients to have here are the right type of rice and the Japanese vinegar! Without them you can say “bye bye” sushi! It is also important to have a bamboo rolling mat; they are inexpensive to purchase and really do wonders in helping you to achieve that perfect sushi roll! And who doesn’t strive for perfection?
Tuna Sushi Roll
Ingredients: 4 x 30cmx 30cm dried seaweed, 3 cups of cooked glutinous/Japanese sushi rice, 100g tuna fillets, 1 cucumber, 1 carrot, 3 tbsp Japanese vinegar, 1 heaped tbsp sugar, wasabi and soya sauce to serve
Steps: Add the Japanese vinegar and sugar to the cooked rice and stir well to mix evenly. Lay out a piece of seaweed onto a bamboo rolling mat. Add the rice to the seaweed using the back of a metal spoon to push it over evenly, and leaving a 2cm border on one edge.
Makes 4 long sushi rolls
Tip! Boil/steam your carrot/cucumber beforehand to get less of a *crunch* in your sushi!
