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Tuna and corn sushi ships
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Delightful tuna and sweet corn sushi roll, kid-approved!
Ingredients:
  • 200.00 gm sushi rice
  • 32.50 gm mirin seasoning
  • 185g can tuna in springwater, drained, flaked
  • 125g can corn kernels, drained, rinsed
  • 29.70 gm whole-egg mayonnaise
  • 20.00 ml finely chopped fresh garlic chives (see note)
  • 3 nori sheets
  • Finely chopped fresh garlic chives, to serve
Instructions:
  • Prepare sushi rice: Thoroughly rinse the rice 3 times or until the water runs clear. Place the rice in a sieve set over a bowl and let it drain for 10 minutes.
  • In a small saucepan, combine rice and 1 cup of cold water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 12 minutes until water is absorbed. Remove from heat and let it stand, covered, for 10 minutes before serving.
  • Pour the rice into a spacious ceramic dish. Gently use a spatula to fluff the rice, ensuring there are no clumps. Slowly mix in the seasoning, gently folding it into the rice until it cools down.
  • In a medium bowl, combine tuna, corn, mayonnaise, and chives. Stir well to mix. Cut nori sheets into 6 strips each starting from one long side.
  • 1. Fill a small bowl with cold water. Wet your fingers and shake off any excess water. Take 1 tablespoon of rice mixture and shape it into a rectangle with slightly rounded edges. Wrap a strip of nori around the rice to form a border. Use a bit of water to seal the nori and trim any excess.
  • Sprinkle extra chives over tuna salad-topped rice before serving.

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