Despite sushi being an everyday staple in Japan, it has somehow evolved into an elegant, high class, restaurant delicacy food in the West. So I am well aware that the title Tuna Can Sushi is very unglamorous, do know that this is one of the few sushis I would put on my plate every time.
The chili mayonnaise goes exceedingly well with the flaked tuna, and while the tuna is sufficient in itself as a filling for the roll, I do recommend add-ons in the form of sliced carrots, cucumber, avocado, cabbage... I went an optional step further by layering thinly sliced avocado over the roll to mimic what they call a caterpillar sushi. This was both for visual and flavor appeal. Of course, serve alongside a small bowl of soy sauce, some wasabi paste, and pickled ginger if you have it.
1 cup short rain rice
1 1/4 cup water
2 tsp sugar
1 tsp oil
2 Tbsp white vinegar
170g canned tuna
1 Tbsp mayonnaise
1 tsp chili sauce/paste
1 tsp lemon juice
1/2 tsp sesame oil
4 sheets nori
In a saucepan, add the water and rice over medium high heat until starting to boil. Immediately cover and reduce heat to low and cook for anout 20 minutes until the water has evaporated and the rice is tender.
In a small saucepan, heat together the sugar, oil, vinegar, and salt just until the sugar has dissolved. Pour the mixture over the hot cooked rice and stir to coat. Set rice aside until cooled to room temperature.
In a bowl, flake the tuna and mix thoroughly with the mayonnaise, chili paste, lemon juice, and sesame oil. Be careful to just combine, and not mash into a paste.
Cover a bamboo sushi mat with plastic wrap, lay a sheet of nori (rough side up) on the plastic, and with wet fingers, pat a quarter of the rice over the surface of the nori. Spread a line of the tuna mix (a quarter of the whole thing) near the bottom edge, and if you want you can also add thinly sliced vegetable sticks of choice beside the tuna.
Pick up the edge of the bamboo rolling mat, and fold it over the tuna filling completely enclosing it. Tightly roll the sushi into a thick cylinder, wrap it in the plastic covering the mat, and squeeze gently to compact it. Once the sushi is rolled, you can cover it with overlapping thinly sliced avocado, and re-wrap with plastic. Refrigerate for anything between half an hour to overnight. Repeat for the remaining three portions.
To serve, cut each cylinder into about six rounds, peeling off the plastic once cut. Serve with soy sauce and wasabi paste.
صحة و عافية