Tuna Sushi Roll

By: Vivian Goh

Sushi rice:3 cups of jasmine rice540ml water100ml Obento rice vinegar25g white sugar10g salt
Tuna filling:400g canned tuna (in spring water or oil)2 table spoon Kewpie mayonnaise
Sushi roll:Obento Yaki Nori sheets

Sushi rice:Rinse rice in cold water and stir with hand. Drain cloudy water. Repeat a few times until water become clear.Put drained rice into rice cooker. Add 540ml of water and cook.When rice cooked, stir and break up any lumps.Mix rice vinegar, white sugar and salt in a separate bowl.Add the mixture into the cooked rice. Make sure the seasoning is well spread to the rice.Rest at room temperature.
Tuna filling:400g canned tuna (in spring water or oil)2 table spoon Kewpie original mayonnaise
Sushi roll:Place a sushi mat on a flat surface.Place one nori sheet on the mat, shiny side down.Evenly spread a layer of rice on the nori sheet and leave 2cm strip along the edge on your side and the far side.Press the rice firm on the nori sheet.Spread a layer of tuna on top of the rice.From the edge on your side, fold the nori sheet strip to cover the tuna and roll firmly.Move the roll to cutting board and cut in the size you like.Tuna can be replaced by other food, eg pork floss, chicken strip etc.