Tuna & Mayo Hand Rolled Sushi

Add one secret ingredient to upgrade this recipe! Make medium sized sushi rolls, less fiddly than the thin ones (hosomaki)!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Makes 3 Prep: 30 min Cook: 10 min

Ingredients

Cooked rice 350g
Sushi vinegar 2 tbsp
Nori sheets 1.5
Tuna mayonnaise:
Tinned tuna (in sunflower oil) 50g
Mayonnaise 3 tbsp
Tomato ketchup 1 tsp
Dashi stock granules a pinch

Method

1
Mix all the tuna mayonnaise ingredients together (drain the tuna from the oil).
2
Put the hot cooked rice onto a large flat plate and sprinkle with the sushi vinegar. Mix with a slicing action, allowing all the moisture to evaporate. Cover the rice with a wet cloth or damp kitchen paper to prevent it drying out.
3
Cut the nori sheet into half with scissors. The rough surface faces up.
4
Put the nori vertically on a bamboo mat and use 1/3 of the sushi rice spread over it leaving 1cm free at the top. In the middle of the bottom half,spread 1.5 tbsp tuna mayonnaise across to fit.
5
From the lower end, lift the nori with the rice and bamboo mat to roll over and cover the tuna mayonnaise.
6
Make a proper shape and press the bamboo mat and continue rolling to cover fully. Press to secure the shape.
7
Press in the ingredients escaping at each end, it's now ready to enjoy as it is or chopped in half or quarter.

Tips & Note

Adding the ketchup really changes the flavour of this sushi roll - this is the secret ingredient! Adding the dashi stock granules or some bonito flakes will give it an extra kick!

Tuna & Mayo Hand Rolled Sushi

Add one secret ingredient to upgrade this recipe! Make medium sized sushi rolls, less fiddly than the thin ones (hosomaki)!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Makes 3

Prep: 30 min

Cook: 10 min

Ingredients

Cooked rice 350g
Sushi vinegar 2 tbsp
Nori sheets 1.5
Tuna mayonnaise:
Tinned tuna (in sunflower oil) 50g
Mayonnaise 3 tbsp
Tomato ketchup 1 tsp
Dashi stock granules a pinch

Tuna & Mayo Hand Rolled Sushi

Recipe ID :2307 Posted on 17 JAN 2017

Makes 3

Prep 30min
Cook 10min
views 2,635
printed 3

saved 3

Add one secret ingredient to upgrade this recipe! Make medium sized sushi rolls, less fiddly than the thin ones (hosomaki)!

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Ingredients

Print Ingredients Email Ingredients
350g
2 tbsp
1.5
50g
3 tbsp
1 tsp
a pinch

Method

Prep
30min
Cook
10min
1
Mix all the tuna mayonnaise ingredients together (drain the tuna from the oil).
2
Put the hot cooked rice onto a large flat plate and sprinkle with the sushi vinegar. Mix with a slicing action, allowing all the moisture to evaporate. Cover the rice with a wet cloth or damp kitchen paper to prevent it drying out.
3
Cut the nori sheet into half with scissors. The rough surface faces up.
4
Put the nori vertically on a bamboo mat and use 1/3 of the sushi rice spread over it leaving 1cm free at the top. In the middle of the bottom half,spread 1.5 tbsp tuna mayonnaise across to fit.
5
From the lower end, lift the nori with the rice and bamboo mat to roll over and cover the tuna mayonnaise.
6
Make a proper shape and press the bamboo mat and continue rolling to cover fully. Press to secure the shape.
7
Press in the ingredients escaping at each end, it's now ready to enjoy as it is or chopped in half or quarter.

Tips & Note

Adding the ketchup really changes the flavour of this sushi roll - this is the secret ingredient! Adding the dashi stock granules or some bonito flakes will give it an extra kick!

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