Tuna avocado sushi

Ingredients

• Premium Sushi Rice

  Sushi Chef

  545g

• Sushi Seasoning

  Mizkan

  2 tbsp or 200g

• Brown sugar

  15g

• Hass Avocado

  Freshdirect

  125g

• Mayonnaise

  Regular, with salt

  82g

• Springwater Tuna 425g

  1 can or 425g

• Tuna in oil

  the usual

  1 can or 72g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  20g

Directions

1. Clean the sushi rice, wash it (don't massage it) with a bit of water.
2. Add a bit less than the water suggested in the rice packet as you washed it, then cook it for 20 minutes on a heat that is below boiling. DO NOT OPEN THE LID.
3. The water should be gone now. Keep the rice in the pot and DO NOT OPEN IT for 20m+ to let it continue to cook, then add vinegar-sugar mixture.
4. Add tuna (drained well), then gradually add mayonnaise until it creates a paste (not tuna in bits, it should be sticky-ish).
5. Slice the avocado in advance in thin strips.
6. Roll the sushi: add a sushi leaf and add rice from bottom to 2/3 to top thinly, then add about a 4cm thin strip of tuna + mayo mixture. Add a thin strip of avocado on top of the tuna.
7. Roll the sushi together with the wooden mat thing. I'm pretty sure you have to wet the end of the sushi leaf too. Do it quickly, otherwise the leaf will wilt!
8. Put rolls on a plate with baking paper below the sushi (to prevent sticking) and put in freezer for 10 minutes.
9. Serve (or keep in fridge)! Enjoy!

Similar Foods

• Tuna and Avocado Wrap
• Keto Spicy Tuna Roll
• Tuna Avocado Salad
• Tuna with Avocado
• Tuna-Avocado Sandwich
• Paleo Avocado Tuna Salad