Canned Tuna Sushi

Sushi consists of bite-sized pieces of cold, boiled rice, stuffed or topped with various ingredients. In Japanese, the word sushi means “sour rice” (the rice is traditionally moistened with rice vinegar).

Many people associate sushi with a raw fish, and it often does include it, but not always. It can be filled or topped with many other things - its essential ingredient is rice.

The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

Most people are crazy about sushi, but some people are just not into raw fish as there is, let’s be honest for a minute, a greater risk of food poisoning or contracting a parasite if the fish is not preserved in the correct way. So if you don’t have access to a good quality fish, but love to eat sushi, this is the option for your next appetizer.

Cook sushi rice in salted water and let it completely cool down.

Drain the canned tuna and mix with sriracha sauce, rice vinegar and mayonnaise.

Spread cooked sushi rice over a nori sheet in a thin layer, leaving 1 cm on one side without rice.

You are going to roll towards the side where you have left 1 cm of algae nori, so spread a layer of tuna on the opposite end alongside the edge.

Cut the cucumber julienne and place it on top of the tuna.

Wet the fingers with water and run them over that 1 cm edge of the nori sheet.

If you don't have a sushi roller or a bamboo mat, use a baking paper, and roll tightly towards the edge.

Use a very sharp knife to cut it into bite size pieces.

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Canned Tuna Sushi

Yield: 2

Ingredients

• Sushi rice - 60 g
• Tuna in oil - 150 g
• Sriracha sauce - 1 teaspoon
• Rice vinegar - 1/2 teaspoon
• Mayonnaise - 2 tablespoons
• Algae nori - 6 sheets
• Cucumber - 1/2

Instructions

1. Cook sushi rice in salted water and let it completely cool down.
2. Drain the canned tuna and mix with sriracha sauce, rice vinegar and mayonnaise.
3. Spread cooked sushi rice over a nori sheet in a thin layer, leaving 1 cm on one side without rice.
4. You are going to roll towards the side where you have left 1 cm of algae nori, so spread a layer of tuna on the opposite end alongside the edge.
5. Cut the cucumber julienne and place it on top of the tuna.
6. Wet the fingers with water and run them over that 1 cm edge of the nori sheet.
7. If you don't have a sushi roller or a bamboo mat, use a baking paper, and roll tightly towards the edge.
8. Use a very sharp knife to cut it into bite size pieces.