- 1 cup [250 mL] medium or short-grain rice
- 1 cup [250 mL] cold water
- 2 tablespoons [30 mL] rice vinegar
- 1 tablespoon [15 mL] icing sugar
- 3 sheets nori [dried seaweed]
- 1 green onion, green part only, into long strips
- 1 piece carrot, into long strips
- 3 ounces [85 g] sundried tomato and basil-flavored crumbled light tuna fish, drained
- Salt
- Pickled fresh ginger, thinly sliced
- Wasabi sauce
Needed Tools
- 1 really sharp knife
- 1 bamboo rug
- 1 wooken spoon
- 1 wooden or plastic cutting board
- Plastic wrap, to help keep bamboo rug clean
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- Well rinse rice under cold running water; drain rice.
- Salt then bring cold water to a boil; boil rice until soft, drain, cool rice under cold running water and well-drain rice.
- Transfer drained rice into a large bowl; stir in rice vinegar and icing sugar.
- Rice will really be sticky.
- Into a microwave oven, soften green onion and carrot strips for a few seconds.
- Lay bamboo rug onto a wooden cutting board, then top bamboo rug with plastic wrap.
- Lay 1 sheet nori onto plastic wrap then cover it with a thin coat of rice, up to 3/4th of sheet.
- Onto sheet, just besides the rice, lay some green onion and carrot strips; arrange a thin coat of drained crumbled sundried tomato basil-flavored tuna fish all along vegetables strips, up to 1/2 inch [1.3 cm] from nori sheet border.
- Top tuna fish with thin pickled fresh ginger slices.
- Top with a really thin coat of Wasabi sauce, right besides tuna fish.
- Starting at nearest end, delicately lift bamboo rug rolling sushi tightly so that rice does not escape from roll.
- Using a really sharp knife, slice roll into thin rounds.
- As rice really really sticks to the knife, it is wise to run the blade under running water between each cut!
- Repeat with remaining ingredients, preparing more rolls.
- Serve slices onto a serving plate, or a sushi display.
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