Canned Tuna Sushi Recipe
Canned tuna sushi isn’t the first thought for camping, picnics, or packed lunches, however, it is easy to make, and as there are no raw ingredients it travels well if kept cold.
Preparation 20 minutes
Ready in 20 minutes
Servings 6 Servings
Ingredients
- 2 tablespoons sugar
- 1 teaspoon mirin
- 1 1/2 cups cooked sushi rice
- 1 can tuna in brine or water, drained
- 2 tablespoons sweet chili sauce
- 1/2 small onion finely diced
- 6 sheets toasted nori seaweed
- 1 teaspoon wasabi optional
Equipment
- sushi mat
- bowl
Directions
- Add the sugar and mirin to the cooked sushi rice. Leave to cool.
- In a bowl, combine the drained tuna, sweet chili sauce, and finely diced onions.
- Place a nori sheet, rough side up, on a sushi mat. Spread the rice over the nori, pressing firmly and leaving a 5cm gap on the side furthest from you.
- Place the tuna on the closest edge. Using the mat to get started, roll the sushi tightly to form a roll. Moisten the 5cm gap at the end of the nori with water to help seal the roll. Chill until needed.
- Just before serving, slice the rolls into 1/2 inch (1 1/2cm) slices.Option: You can add wasabi into the sushi before rolling, or serve it on the side and let people decide how much they want.
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