Our canned tuna sushi recipe makes four maki rolls or 32 sliced pieces. Ingredients 1 can (5 ounces) albacore white tuna in water, drained 3 tablespoons mayonnaise 1 teaspoon chili oil (optional) 1 teaspoon sesame oil 1 teaspoon sesame seeds Pinch of salt 4 sheets of nori (a traditional Japanese ingredient) 5 cups cooked sushi rice
1 tablespoon finely chopped onion 2/3 cup canned tuna 1 tablespoon mayonnaise 1 dash salt 1 teaspoon Japanese hot mustard (karashi), optional 4 sheets nori (dried seaweed) 6 cups cooked sushi rice Gari shoga (sweet pickled ginger), for garnish 2 teaspoons toasted and/or black sesame seeds, optional Soy sauce, for serving Steps to Make It
This length of tuna will do for a gunkan piece that’s about 5cm across (4.77cm to be exact). After cutting the right block from the tuna steak you have, comes the hard part, slicing. Press the tuna block down with your left hand while cutting 0.5-1cm thick slice with your right. You’ll need a good sharp knife for this.
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