Ingredients:
- 2 cups sushi rice (cooked & cooled)
- 2 tablespoons rice vinegar
- 2 teaspoons granulated white sugar
- 2 cans of Natural Catch Tuna
- 3 tablespoons of Lee Kum Kee Sriracha Mayo
- Cucumber, peeled and julienned
- Avocado, sliced
- Nori (Dried Seaweed)
- Low Sodium Soy Sauce
- Lemon (Optional)
NOTE:
- Use Bamboo Sushi Mat & Have a cutting board handy
- Its important to ONLY use short grain sushi rice
- Keep in mind the rice is very sticky, to prevent it from sticking to your hands, have a bowl of cold water to dip your fingers in before you grab rice and roll your sushi
- Use your sharpest knife to cut your rolls into pieces
- Also have a clean wet towel next to you because you will constantly need to wipe your knife clean in between every cut
Directions:
- In a bowl add your rice, vinegar, and sugar, mix well with hands (Remember to wet your hands in cold water before mixing to prevent the rice from sticking); set aside
- In another med-large bowl add your tuna & Sriracha Mayo; mix well & set aside
- Prep your cucumbers and avocado, and place all your ingredients and tools around your "sushi station" for easy access
- Have a bowl of cold water near your station to dip your fingers in before assembling sushi so the rice doesn't stick to your hands
- Cover your sushi mat in Saran wrap before using, make sure the mat is tightly secured and covered vertical and perpendicular to the way your wrapping
- Put your Sushi Mat on your cutting board, grab a sheet of nori and cut about two rows off, place the bigger sheet on mat
- Place enough rice on Nori Sheet, flatten and evenly covering most of the sheet, only leaving about 1/4 of the edge away from you without rice
- Wet your hands again; or when needed
- Create a crease in the middle of the rice; this is where you will place your other ingredients
- Add your Spicy tuna to the crease first, then layer julienned cucumbers (about two slices across the rice; edge to edge), and lastly avocado slices
- Make sure to leave about an inch of the bamboo mat showing at the bottom before rolling
- So the concept of rolling is bring the bottom of the seaweed to the top of the rice while using the bamboo mat, use your four fingers (leaving your thumb under the mat) start to roll the sushi in place; roll the bottom of the seaweed towards the top; press evenly and firmly until completely rolled
- Before cutting make sure to wet you knife in the cold water; this is crucial to have a smooth and clean cut
- Cut the sushi into 6 pieces; to get the pieces as even as possible cut in half first, wet the knife again and wipe with towel before cutting again, bring the two halves together and cut into thirds
- Enjoy with Soy Sauce and Lemon (optional)
- Add more Sriracha Mayo & add Furikake Seasoning on top as well (optional)