Frills and Sprinkles: Easy Canned Tuna Rolls Recipe

When I feel like eating Sushi, this is what I do. Make rolls with canned tuna. I always have 2 or 3 cans of tuna in my cabinet and I do keep rice handy. Nori is kept in the refrigerator so it keeps fresh.

*For Sushi Rice*

2 cups Short Grain Japanese Rice

1/4 cup Vinegar

1 table spoon Sugar

A pinch of Salt

*Filling*

1 can of Tuna in water

2 table spoon Mayonnaise

1 Scallion (chopped)

1/2 tea spoon Wasabi (Optional)

Nori

< 1 > Cook the rice according to the direction on the package. Be careful not to make it too watery. It will be difficult to roll.

< 2 > While the rice is cooking, mix vinegar, sugar and salt in a bowl.

< 3 > Put the cooked rice in a large bowl. If you have a wooden salad bowl, that is perfect. The wood will absorb extra moisture from rice and vinegar mix. Otherwise, use any bowl.

Pour the vinegar mix over the rice and fluff the rice with large spoon. Grab notebook, magazine, or cardboard paper and fan the rice while you fluff it.

< 4 > Once the rice is mixed and not steaming anymore, drain the tuna can, and mix all the filling ingredients.

< 5 > Trim 1 1/2 inch off from the nori and set it on either Sushi roller or a sheet of plastic wrap longer side facing toward you. Put the rice evenly on the nori leaving 1/2 inch on the side opposite of you. Make sure you are covering evenly along the edges, too. ( It's easy to use wet wooden spoon to do this.)

< 6 > Scoop the tuna evenly across left to right (or right to left if you are lefty) around 1 1/2 inch from the edge close to you.

< 7 > Using the rolling sheet or warp to pull up the nori with rice, roll tightly the whole thing. If it's hard to do, putting a stick of cucumber next to the tuna helps. It becomes a core.

< 8 > Make your knife moist so the rice don't stick to it. Cut off the both ends and slice the rolls to bite size pieces. Wet the knife when it gets to hard to cut.