Nori rolls hold seasoned sushi rice, tuna mayonnaise and crisp cucumber, with a little soy sauce for dipping and no raw fish to prepare.
Gently folding vinegar into warm rice gives Sushi its balanced sweet-sour flavor and sticky texture. These home-style rolls use canned tuna and cucumber, so you can concentrate on spreading the rice evenly and rolling it snugly.
Choose short-grain sushi rice rather than a long-grain variety. Let it cool to room temperature before it meets the nori, and keep your hands damp so the grains stick to each other instead of your fingers.
Method
Put the sushi rice and measured water in a saucepan with a tight lid. Bring to a boil, cover and cook over very low heat for , until the water is absorbed. Rest off the heat, covered, for .
Stir the rice vinegar, sugar and salt until dissolved. Transfer the hot rice to a wide bowl and fold in the seasoning with a cutting motion. Spread it out and cool for , until room temperature.
Mix the drained tuna with the mayonnaise. Lay a sheet of nori shiny-side down on a bamboo mat. With damp hands, spread a quarter of the rice thinly over it, leaving a 1-inch strip bare at the far edge.
Lay a quarter of the tuna mixture and cucumber across the rice near the edge closest to you. Lift the mat and roll away from you, tucking the filling in snugly. Dampen the bare nori edge with water and press to seal. Repeat with the remaining sheets.
Use a sharp damp knife to cut each roll into six pieces, wiping the blade between cuts. Serve the rolls with the soy sauce alongside.
Forkue tips
- Do not mash the rice while seasoning it; intact grains give a cleaner bite and are easier to spread.
Storing and reheating
Sushi is best shortly after rolling. Refrigerate leftovers in an airtight container for up to 1 day; the rice will firm up and the nori will soften.
Kitchen gear
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Sushi: FAQ
Can I make these without a bamboo mat?
Yes. Use a clean kitchen towel covered with plastic wrap to guide the roll, keeping both out of the filling as you roll.
Why is my roll falling apart?
Too much filling or a thick rice layer can prevent a tight seal. Use a thin, even layer of rice and keep the far strip of nori clear.
How do I store and reheat Sushi?
Sushi is best shortly after rolling. Refrigerate leftovers in an airtight container for up to 1 day; the rice will firm up and the nori will soften.
How long does Sushi take?
About 1 hr 3 min in total: 45 min prep and 18 min cooking.
What do I need to make Sushi?
The key ingredients are sushi rice, rice vinegar, nori, tuna, mayonnaise and cucumber, plus pantry basics.
Any tips for Sushi?
Do not mash the rice while seasoning it; intact grains give a cleaner bite and are easier to spread.
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