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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
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Tuna & Mayo Hand Rolled Sushi

Recipe ID :2307 Posted on 17 JAN 2017
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Makes 3

Prep 30min
Cook 10min
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printed 3

saved 4

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

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Deepseafish
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Deepseafish
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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!

Category

Japan Rice Sushi Tuna Home Party

Related nori ketchup dashi granules
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