For my son’s lunch the other, I made tuna salad sushi. It was so easy to make, and a joy to watch him devour! LOL
Step 1. Prepare the sushi rice. Cook a cup of uncooked rice according to instructions. (I prefer one cup of uncooked rice to two cups of water.) While the rice is cooking, dissolve a tablespoon of sugar and a dash of salt in a third-cup of rice vinegar. Once the rice is cooked, transfer to a large bowl, and stir the vinegar into the rice until fully combined.
Step 2. Prepare the other ingredients. Combine canned tuna and mayonnaise to taste. Other ingredients in this sushi are shredded imitation crabsticks, basil leaves, chopped cucumbers, and cheese slices, cut into strips. Also, in a ramekin, combine soy sauce and a small amount of prepared wasabi paste, for dipping afterward.
Step 3. Assemble the sushi. On top of a sushi rolling mat (you can see it under the plate in the picture), lay a sheet of nori (Japanese seaweed). Imagine dividing your nori into three horizontal rectangles, and spread a thin layer of rice over the lower two-thirds. At the bottom of the nori, working your way up, layer the ingredients in a horizontal pattern. (I did mine: basil, tuna, cucumber, crabsticks, cheese.)
Step 4. Roll with it! Using the mat, start to roll the nori upwards, moving the mat underneath so it doesn’t fold with the sushi.
Step 5. Nomnom time! Dip in the soy-wasabi and enjoy!
