Tuna & Cheese Maki Sushi by S

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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

Cook

10min

Mix the tuna and finely chopped sundried tomatoes. Cut the basil leaves into half.

Drain the mozzarella cheese and pat dry. Cut into thin strips.

Put the nori sheet onto a bamboo mat wrapped in cling film. Take some sushi rice and spread onto the nori sheet.

Press the rice down firmly so it sticks to the nori sheet.

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.

Carefully turn over the nori sheet and rice so you can see the excess rice at the top.

Put the basil leaves, mozzarella cheese, tuna and tomatoes evenly across centre of the nori sheet.

Roll up the nori sheet and contents so that the roll completes with some empty nori sheet at the top.

Press the roll evenly and firmly to set it.

Sprinkle over the black pepper.

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.

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