Indulge in Spicy Canned Tuna Salad Sushi Roll
Who doesn’t love sushi? The original type of sushi known today as nare-zushi can be traced to Southeast Asia. The origin of sushi can be traced to an area along the Mekong River that runs from the Tibetan Plateau to China’s Yunnan province, Burma, Laos, Thailand, Cambodia, and Vietnam. The term sushi comes from a no longer used antiquated grammatical form and literally means “sour-tasting.” The term reflects its historic origins as a type of fermented food. Today, there are several types of sushi that can satisfy every person’s fancy.
The types of sushi depend on the ingredients and how they are prepared. Makizushi or rolled sushi is a cylindrical sushi wrapped in seaweed (nori), formed with a bamboo mat, and cut into six or eight pieces. Tuna is a popular ingredient among all sushi lovers and it’s so simple to make. Try this quick and easy spicy canned tuna salad roll recipe!
Spicy Canned Tuna Salad Roll
Sumeshi (sushi rice)
1 1⁄2 cups uncooked short-grain rice
1 1⁄2 cups water
6 tablespoons rice vinegar
5 tablespoons sugar
Spicy Tuna Salad
2 (6 ounce) cans tuna (albacore or regular)
1⁄3 cup mayonnaise
1 tablespoon chili paste
2 teaspoons chili oil
1⁄2 teaspoon garlic powder
1⁄2 teaspoon ginger powder (if using fresh ginger use 1/4 tsp)
1⁄2 teaspoon sesame oil
4 green onions, chopped
Other ingredients:
8 -10 lettuce leaves
Directions:
- Wash rice thoroughly. Cook rice in rice cooker with equal parts rice and water.
- Place rice vinegar and sugar in a small pot. Heat and pour in sugar. Stir until sugar has dissolved.
- Cool the cooked rice and vinegar mixture. Once cooled, pour in the vinegar (leave some for sealing the nori) over the rice and gently mix, careful not to break the grains.
- For the sushi, drain the tuna and mix all the tuna salad ingredients together.
- Take a piece of nori and place it on a bamboo mat or sushi roller. Wet your fingers with water so the rice won’t stick. Gently press a thin sheet of rice onto the nori and leave about half an inch of nori without any rice to seal the roll.
- With a spoon, place a generous line of the tuna mixture on top of the sheet of rice.
- Top the tuna with lettuce leaves.
- Begin rolling from the bottom working your way up.
- Seal the roll with leftover vinegar mix by putting some on the nori without rice.
- Using a sharp wet knife, slice the roll into eight bite sized pieces.
- Serve with soy sauce and wasabi.
Check out this other great California roll recipe!
