Tuna Sushi

Tuna Sushi

A simple sushi roll that can be made with tinned tuna.

Ingredients

2 oz. (50 gms) boneless raw tuna sliced into two 7 inch (175 mm) long thin strips – or canned tuna can be used.
1 sheet nori
cucumber, peeled and sliced into two 7 inch (175 mm) long thin strips, discarding the seeds
1 1/3 cup cooked sushi rice
Namida® Wasabi paste made from Namida® 100% Pure wasabi Powder to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired
Salt

Method

1. Sprinkle cucumber strips lightly with salt.
2. Let stand for 15 minutes.
3. Rinse cucumber with cold water and pat dry.
4. Cut nori sheet in half.
5. Place half sheet of nori, shiny side down, on bamboo mat or plastic sheet.
6. Spread 2/3 cup of cooked sushi rice evenly on nori sheet.
7. Spread a thin film of wasabi paste down centre of rice, top with a strip of cucumber and tuna, and roll sushi into a cylinder.
8. Press bamboo mat or plastic sheet around rolled sushi to seal the edges.
9. Repeat steps 2 to 7 to make a second roll.
10. Place sushi on a cutting board, slice each roll into 6 pieces.
11. Serve with Namida® wasabi paste, soy sauce, and pickled ginger.

Makes 12 pieces