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Makizushi (Japanese Tuna Roll) Recipe

Name: Makizushi (Japanese Tuna Roll)
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon finely chopped onion; 2/3 cup canned tuna; 1 tablespoon mayonnaise; Dash of salt; Japanese hot mustard ( karashi ), optional; 4 sheets of nori (dried seaweed); 6 cups prepared sushi rice; Gari shoga (sweet pickled ginger), for garnish Soy sauce , for dipping

The Spruce Eats

These Japanese sushi rolls are filled with American-style canned tuna salad, wrapped in rice and seaweed, and can be seasoned any way you like.

Ingredients

1 tablespoon finely chopped onion

2/3 cup canned tuna

1 tablespoon mayonnaise

Dash of salt

Japanese hot mustard ( karashi ), optional

4 sheets of nori (dried seaweed)

6 cups prepared sushi rice

Gari shoga (sweet pickled ginger), for garnish Soy sauce , for dipping

Method

Gather the ingredients.

To make the tuna salad mixture, mix chopped onion, tuna, mayonnaise, and salt in a bowl. Alternatively, use your favorite tuna salad recipe . If you prefer spicy tuna salad, add some karashi mustard to the tuna salad mix.

Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup. Place one nori sheet on top of the bamboo mat.

Spread 1/4 portion of sushi rice on top of the nori sheet. In the center, spread a line of the tuna salad horizontally across 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. Repeat the process and make more tuna salad rolls.

Wipe a knife with a wet cloth before slicing sushi. Cut the sushi roll into bite-size pieces. Garnish with gari shoga and sesame seeds, if using, and serve with soy sauce.

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