se.
To make the sushi, cook the rice according to
nd looks dry.
Mix tuna, mayonnaise, chile oil, sesame oil
iners can season and toss sushi with chopsticks or spoons.
br>To Prepare the sushi: Drain your tuna and mix all of
Mix chopped onion, tuna, and mayonnaise in a bowl. *You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
orking space.
Take the sushi rice and place on top
aking pan. Gradually sprinkle with sushi vinegar, turning rice with a
br>Lightly mix together the tuna, mayonnaise, chili powder, and wasabi
t out evenly. Place the tuna strips, end to end, in
ell combined.
To roll sushi you can use a bamboo
s covered.
Mix the tuna with the mayonnaise and sriracha
>If you are using tuna or salmon inside the rolls
plate and press the tuna steak into the peppercorns until
13 inch pan on sushi and press down firmly.
Take the four tuna fillets and wrap two pieces
nd fish together.
Turn sushi piece over in left hand
For tuna ceviche, mix tuna, celery, 3 tbsp oil and
Place toasted nori (shiny side down) on rolling mat.
Cover center of nori with sushi rice.
Mix together mayo with wasabi powder to make wasabi mayo.
Spread wasabi mayo over rice.
Place a row of tuna, cucumber and avocado over rice.
Roll up nori using mat, and moisten the farthest edge of exposed nori to form a seal.
Slice into serving pieces.
Serve garnished with pickled ginger, daikon radish, wasabi, and soy sauce, if desired.
Drain the two cans of tuna of oil or water and
late with foil. Unwrap the tuna and cut into thin slices