Ingredients
2 cups sushi rice
3 cups water
1 tbsp rice wine vinegar
6 nori
don’t mention it’s seaweed!
185g can tuna
2 tbsp mayonnaise
1 asparagus
optional
Soy sauce and pickled ginger
to serve
Equipment
- 1 Saucepan
- 1 Bamboo mat
- 1 Container
- 1 Fork
- 1 Microwave or Steamer
- 1 Sharp knife
- 1 Serving platter
- 1 Plastic wrap
Instructions
- Place rice and water in a saucepan, cover and bring to the boil. Reduce heat to a simmer for 10 minutes. Turn off heat and leave for 10 minutes covered.
- Spread rice into a container and allow to cool, then sprinkle with vinegar. Stir thoroughly.
- Drain tuna, mash with fork and stir in mayonnaise. Microwave or steam asparagus until just tender and bright green, refresh under cold water.
- Place a sheet of nori, shiny side down on the bamboo mat. Place some of the rice on the sheet, press down with wet fingers to a depth of 1cm, leaving a 3cm gap at one end. Arrange a 2cm wide strip of tuna about 3cm in from the other end. Place one or two spears of asparagus on top of the tuna, with heads overhanging the nori at both ends.
- Start rolling up from the end with fillings. Lift the bamboo mat and roll tightly. Wet the strip at the end and push gently to seal the edges. Slice into two or three pieces using a sharp, wet knife.
- Place on a serving platter, cover with plastic wrap and refrigerate for 30-60 minutes to allow the nori to soften. Serve with soy sauce and pickled ginger.
Notes
Tip
You can buy bamboo sushi mats from some supermarkets, asian food stores or online.
Tip
Use a sharp, wet knife to slice the rolls cleanly.
Tip
Refrigerate for 30-60 minutes to allow the nori to soften before serving.
Variation
Add other fillings like cucumber or avocado, as mentioned in the story.
Storage
Sushi is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to one day.
