INGREDIENTS
• 2 Cups Glutinous White Rice ( uncooked )
• 2 ½ cups Water
• 1 tbps Rice Vinegar
• 150 gm Canned White Tuna
• 1 tbps Mayonnaise
• 1 tbps Chili powder
• 1 tbps Wasabi paste
• 4 Nori sheets / Dry seaweed
• ½ Cucumber ( chopped )
• 1 Carrot ( chopped )
• 1 Avocado ( chopped )
PROCEDURE
• Add the glutinous white rice, water, and vinegar to boil in a saucepan and turn the gas in high flame.
• Reduce heat to medium - low and cover it and simmer until the rice becomes tender and the liquid got absorbed for about 20 to 25 minutes.
• Let it be covered for about 10 minutes to absorb the excess water from it.
• Keep the rice aside to get it cool.
• Mix the tuna, mayonnaise, chili powder, and wasabi paste together in a bowl ( break the tuna apart but don't smash it into a paste ).
TO MAKE THE ROLL
• Cover a bamboo sushi rolling mat with plastic wrap.
• Spread a sheet of nori ( rough side must be up ) on the plastic wrap.
• Wet your fingers and, firmly put a thick layer of prepared rice over the nori sheet covering it completely.
• Place about 1 tbps of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet and spread a line of tuna mixture alongside the vegetables.
• Pick up the edge of the bamboo rolling sheet and fold the bottom edge of the sheet enclosing the filling and tightly roll the sushi into a thick cylinder.
• As the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
• Cut each roll into 6 / 4 Pieces ( as of your choice ) and refrigerate until served.
SERVING PROCEDURE
• Serve it along with Pickled Ginger, Wasabi & Soy Sauce.
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