Tuna Sushi
4 pax | 
20 minutesMain Ingredients:
- ½ cucumber sliced and salted with ½ tsp salt
- 1 onion thinly sliced
- 2 cups cooked rice, Japanese, round or basmati for a twist
- 1 tbsp sesame seeds roasted 2 minutes
- 1 nori sheet
- 1 can 150g Ayam Brand™ Tuna Chunks in Mineral Water
Seasoning:
- 1 tbsp fish stock (or dashi)
- 1 tbsp vinegar
- 3 tbsp water
- 1 tbsp sugar
- 1 tbsp Soya Sauce
Preparation:
Mixing & Rolling
- Mix well together the fish stock, the vinegar, the water, the light soya sauce and the sugar in a small mixing bowl. Stir until the sugar melted completely.
- Then pour it into the rice and mix.
- The sushi rice is ready.
- Place a nori sheet on the rolling bamboo mat and scoop some rice on one side of the nori.
- Place strips of cucumber and tuna chunks lengthwise. Add on some thin slices of onion and sesame seeds.
- Roll up using the mat and damp the edge of the nori sheet with a bit of water so that it seals completely.
- It is really easy and looks good with a little practising
Presentation
- Transfer our roll now on a chopping board and cut the rolls into 2cm thick slices.
- Serve the tuna sushi on a long plate like this one together with some pickles like ginger or daikon, light soya sauce and even with miso soup.
