Ingredients
Directions 11 steps | 40 Minutes
Prepare the sushi rice. Wash and rinse the sushi rice thoroughly with water three to four times.
Using a small pot or a rice cooker, cook the rice and water over low heat.
While the rice is cooking, make the rice seasoning. In a small bowl, whisk together the rice vinegar, sugar and salt. Set aside.
After the rice is cooked, empty the hot rice in a flat container or a large bowl.
Add the rice vinegar mixture and mix well with a rice spoon. Let the sushi rice cool to room temperature before using.
Assemble the tuna roll. On a cutting board, cut a ½-inch wide and 4-inch long straight piece of tuna. Cut the straight piece of tuna in half to make 2 strips for the tuna roll. On your work surface, lay out a bamboo sushi mat covered with plastic wrap. Make sure the sushi mat is flat. Place a sheet of nori, shiny side down, on top of the sushi mat close to the front edge (the edge near you).
Spread 1/2 cup of sushi rice on top of the nori sheet leaving 1/2 inch space at the front and end.
Place the 2 strips of tuna horizontally in the center. Start rolling up the bamboo mat, from the front edge, until ¾ of the way done. Tuck the nori in by pressing with your fingertips from the center to the sides.
Open the sushi mat and rotate the tuna roll so the seam is facing you. Press from the center to the sides to seal the roll. Remove the bamboo mat and place your tuna roll on a cutting board.
Slice the tuna roll in half with a sharp knife. Take the two halves, lay them side by side and slice again in the center to create 4 pieces. Repeat the steps to form 8 pieces.
Serve with wasabi, pickled ginger and soy sauce. Enjoy!
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