Makes
6
Prep Time
30 minutes
Cooking Time
15 minutes
Ingredients
- 2½ cups sushi rice
- ½ cup sushi seasoning
- ¼ cup Kewpie mayonnaise
- 425g can John West Chunk Style Tuna in Springwater, drained
- 6 nori sushi sheets
- Fillings of choice (avocado, red or yellow capsicum, cucumber, finely shredded cabbage, chives)
- Soy sauce, pickled ginger and wasabi, for serving
John West Tuna in Springwater 425g
Method
STEP 1Place rice and 3¾ cups of water in a large saucepan and cook following absorption method.
STEP 2
Pour sushi seasoning over cooked rice and stir well. Spoon into a large shallow dish and refrigerate for 15 minutes to cool quickly.
STEP 3
In a bowl mix mayonnaise with John West Tuna.
STEP 4
Lay sushi mat with slats running horizontally. Place 1 nori sheet with rough side facing up on mat. Using damp hands, spread ⅙ of the rice over the nori sheet, to approximately 1cm even thickness. Leave a 2cm border uncovered along the edge furthest from you.
STEP 5
Place ⅙ of the tuna mixture along the centre of the rice and top with your choices of filling.
STEP 6
Moisten the uncovered border of nori sheet with a wet finger or pastry brush. Roll mat over to tightly enclose rice and filling. Set aside and cover with a damp clean tea towel. Repeat with remaining nori sheets and ingredients.
STEP 7
When ready to serve, cut with a sharp knife into even logs or 2cm thick slices, wiping the knife with a damp cloth between cuts to ensure a clean result. Serve with soy sauce, pickled ginger and wasabi.
Tips
Making for lunch the next day? Store uncut logs covered by cling film or in an airtight container in the refrigerator and cut into desired lengths when ready to serve.