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Spicy Tuna Sushi Roll
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Spicy canned tuna sushi rolls with carrots, cucumber, avocado, and tangy rice wrapped in nori.
Ingredients:
  • 2 cups uncooked glutinous white rice
  • 2.5 cups water
  • 1 tablespoon rice vinegar
  • 1 (5 ounce) can solid white tuna in water, drained
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon wasabi paste
  • 4 sheets nori (dry seaweed)
  • 0.5 cucumber, finely diced
  • 1 carrot, finely diced
  • 1 avocado - peeled, pitted and diced
Instructions:
  • In a saucepan over high heat, bring rice, water, and vinegar to a boil. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. Allow it to sit, covered, for 10 minutes to absorb any excess water. Cool the rice.
  • Gently combine tuna, mayonnaise, chili powder, and wasabi paste in a bowl, ensuring the tuna remains chunky and not overly mashed.
  • Prepare the bamboo sushi rolling mat by covering it with plastic wrap. Place a sheet of nori, rough side up, on the plastic wrap. Using wet fingers, evenly spread a thick layer of prepared rice over the nori. Top the rice with 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge, and add a line of tuna mixture alongside the vegetables.
  • Roll the sushi tightly into a thick cylinder using the bamboo rolling sheet. Wrap the roll in the mat, gently squeeze to compact it, then cut into 6 pieces. Refrigerate until serving.

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