Tuna & Cheese Maki Sushi by So Restaurant London

A mix of Italian and Japanese!

Recipe By: So Restaurant (https://cookbuzz.com/kitchen/258)
Serves 1 Cook: 10 min

Ingredients

Tinned tuna (in spring water) 20g (1/3 tin)
Sundried tomatoes 2-3
Basil leaves 2-3
Mozzarella cheese 12-15g
Salt & pepper as required
Balsamic vinegar 3 tbsp
Soy sauce 1 tsp
Sushi rice 105-110g
Nori sheet 1/2

Method

1
Mix the tuna and finely chopped sundried tomatoes. Cut the basil leaves into half.
2
Drain the mozzarella cheese and pat dry. Cut into thin strips.
3
Put the nori sheet onto a bamboo mat wrapped in cling film. Take some sushi rice and spread onto the nori sheet.
4
Press the rice down firmly so it sticks to the nori sheet.
5
The nearside of the nori sheet should have the rice covering 1cm more than the sheet. At the far side, do in reverse and leave 1cm nori sheet free.
6
Carefully turn over the nori sheet and rice so you can see the excess rice at the top.
7
Put the basil leaves, mozzarella cheese, tuna and tomatoes evenly across centre of the nori sheet.
8
Roll up the nori sheet and contents so that the roll completes with some empty nori sheet at the top.
9
Press the roll evenly and firmly to set it.
10
Sprinkle over the black pepper.
11
Slice into half then into 6 pieces altogether with a wet knife. It's ready.

Tips & Note

●I recommend the tuna which is not in sunflower oil.
●When you make the sushi rice, add 10% of sushi vinegar and mix.
●Cover the bamboo mat with the cling film to avoid it sticking.
●If the balsamic vinegar is too sharp, boil it and cool it down to get a milder taste.
●Mix the balsamic vinegar and soy sauce to make a dipping sauce to serve with the sushi.

Tuna & Cheese Maki Sushi by So Restaurant London

A mix of Italian and Japanese!

Recipe By: So Restaurant (https://cookbuzz.com/kitchen/258)

Serves 1

Cook: 10 min

Ingredients

Tinned tuna (in spring water) 20g (1/3 tin)
Sundried tomatoes 2-3
Basil leaves 2-3
Mozzarella cheese 12-15g
Salt & pepper as required
Balsamic vinegar 3 tbsp
Soy sauce 1 tsp
Sushi rice 105-110g
Nori sheet 1/2

Tuna & Cheese Maki Sushi by So Restaurant London

Recipe ID :1523 Posted on 08 JAN 2016

Serves 1

Cook 10min
views 1,345
printed 65

saved 3

A mix of Italian and Japanese!

Share

Ingredients

Print Ingredients Email Ingredients
20g (1/3 tin)
2-3
2-3
12-15g
as required
3 tbsp
1 tsp
105-110g
1/2

Method

Cook
10min
1
Mix the tuna and finely chopped sundried tomatoes. Cut the basil leaves into half.
2
Drain the mozzarella cheese and pat dry. Cut into thin strips.
3
Put the nori sheet onto a bamboo mat wrapped in cling film. Take some sushi rice and spread onto the nori sheet.
4
Press the rice down firmly so it sticks to the nori sheet.
5
The nearside of the nori sheet should have the rice covering 1cm more than the sheet. At the far side, do in reverse and leave 1cm nori sheet free.
6
Carefully turn over the nori sheet and rice so you can see the excess rice at the top.
7
Put the basil leaves, mozzarella cheese, tuna and tomatoes evenly across centre of the nori sheet.
8
Roll up the nori sheet and contents so that the roll completes with some empty nori sheet at the top.
9
Press the roll evenly and firmly to set it.
10
Sprinkle over the black pepper.
11
Slice into half then into 6 pieces altogether with a wet knife. It's ready.

Tips & Note

●I recommend the tuna which is not in sunflower oil.
●When you make the sushi rice, add 10% of sushi vinegar and mix.
●Cover the bamboo mat with the cling film to avoid it sticking.
●If the balsamic vinegar is too sharp, boil it and cool it down to get a milder taste.
●Mix the balsamic vinegar and soy sauce to make a dipping sauce to serve with the sushi.

CHEF
So Restaurant
I’ve got 3 recipes!
山口 信之 寿司シェフ
SO RESTAURANT
Step into my kitchen!
Using horseradish instead of wasabi works really well.
Smoked mackerel fillets (boneless), Rocket leaves, Horseradish, Avocado, Sesame seeds, Sushi rice, Nori sheet
CHEF
A colourful vegetarian maki roll using lettuce instead of nori.
Lettuce leaves, Pepper, Sundried tomatoes, Avocado, Capers, Chives, Olive oil, Sushi rice, Salt for boiling
CHEF
A mix of Italian and Japanese!
Tinned tuna (in spring water), Sundried tomatoes, Basil leaves, Mozzarella cheese, Salt & pepper, Balsamic vinegar, Soy sauce, Sushi rice, Nori sheet
CHEF

Similar Recipe

Simply delicious! Use your favourite vegetables.
Salmon fillets, Soy sauce, sake, Mirin, Grated ginger, Potato starch, dashi broth, vegetable oil, Green beans, Onion, Spring onion (chopped), Cooked rice, Tomatoes (if you like)
yhiranuma
PRO
The green of the beans and the pink of the salmon will stimulate your appetite.
Rice, Broad beans, Salmon fillet, Finely chopped ginger, 【A】, Kombu seaweed, Sake, Salt
Yukiko
PRO
Rice is easy to cook if you have a saucepan with a lid! Once you achieve this, making your own sushi is not a dream.
Japonica (sticky) rice, Tap Water (or Volvic)
Tobuchan
HOME
Not a professional version, but a simple one mixing cooked rice and sushi vinegar.
Cooked rice, Sushi vinegar
It's a great mix of Japanese batella sushi with Italian ingredients!
Sushi rice, Parma ham slices, Cheese slices, Yuzu pepper
Fry shop bought burgers with some cheese and sandwich them in rice - delicious!
Beefburger patty, Cheese slice, Lettuce leaves, Cooked rice, Nori sheet, Tomato ketchup, American mustard, Sesame seeds
Tobuchan
HOME

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari