Ingredients
For the roll:
- 1 sheet of nori seaweed
- soy sauce
- wasabi
- sushi ginger
- toasted white sesame seeds (optional)
- minced tuna
For the rice:
- 100g sushi rice
- half a glass of water
- 2 tablespoons of sushi vinegar (or approximately 10g of tamanoi sushi no ko)
Guidelines
- 50g of uncooked rice per sushi roll
- a typical person eats approximately 2–3 rolls per serving
Keep in mind that we tend to eat more when we are in company. In addition, the amount of rice served also depends on the types of fillings. Vegan fillings do not leave us as full as fillings with heavy sauces and meat or fish.
Method
Step 1 - Wash the rice in a sieve until the water is almost clear. Drain well and add the rice and water to a heavy-bottomed pot. Bring to a boil, then cover with a lid and reduce the heat; let it cook for 15 minutes. After 15 minutes, turn off the stove and let the rice cook for another 10 minutes. Do not open the lid during this time.
Step 2 - In a small bowl, mix the vinegar, sugar, and salt together. Then mix the cooked rice with the vinegar mixture in a large bowl and let it cool to room temperature.
Step 3 - Combine the minced tuna with 3/4 of the scallions and sesame seeds in a bowl, and mix well. To prevent the rice from sticking, wet your fingers in a small bowl of water.
Step 4 - Place the nori shiny side down on the bamboo mat. Wet your fingertips and spread a thin layer of rice over approximately e/4 of the nori. Gently push the rice outward with your fingertips to make it thinner. Be careful not to overload the rice, or it will become soft.
Step 5 - Hook your thumbs underneath the bamboo mat and rotate the edge upward and over the filling. Do not tighten the roll at this point, or it will not stay in position. Continue, taking care not to roll the mat together with the sushi. Once you reach the end, give the roll a firm squeeze all around to set the shape of the rice.
Step 6 - Using a very sharp knife (a sushi knife is ideal), cut the roll into 8 pieces. Then serve the sushi with soy sauce, wasabi, and pickled ginger.
