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 sushi vinegar (or about 10g tamanoi sushi no ko)
Guidelines
- 50g of raw rice per 1 sushi roll
- a typical person eats about 2-3 rolls per serving
Keep in mind that we tend to eat more when in company. Also, the amount of rice served depends on the types of fillings. Vegan fillings don’t leave us as full as heavy sauce or meat and fish fillings.
Procedure
Step 1 - Wash the rice in a sieve until the water is almost clear. Drain well and add the rice with the water to a double-bottomed pot. Bring to a boil, then cover with a lid and lower the heat, let 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 together the vinegar, sugar, and salt. Then, mix the cooked rice with the vinegar mixture in a large bowl and let cool to room temperature.
Step 3 - Combine the minced tuna with 3/4 of the scallions, sesame seeds, and mix well in a bowl. To prevent the rice from sticking, wet your fingers in a small bowl of water.
Step 4 - Place the nori with the shiny side down on the bamboo mat. Wet your fingertips and spread a thin layer of rice over about 3/4 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 soggy.
Step 5 - Hook your thumbs under the bamboo mat and roll the edge up and over the filling. Do not tighten the roll at this point or it won’t hold its shape. Continue carefully, making sure not to roll the mat along with the sushi. When you reach the end, give the roll a good 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.
