How to make it

  • Rice

  • Rinse sushi rice under cold water combine with the water in a deep saucepan.
  • Bring to boil and immediately cover and turn to low.
  • Cook, covered, 40-45 minutes.
  • Remove from heat and let rest (still covered) 15 minutes.
  • Turn into a large wooden bowl.
  • Whisk together the rice vinegar, sugar and tamari, then sprinkle over the hot rice and toss well. Let cool while preparing the fillings.
  • Tuna Filling

  • Crumble the tuna into a bowl and add lime juice, sesame oil, mayonnaise and wasabi. Mix well to incorporate.
  • Add the chip crumbles and fold through well.
  • Filling and Assembly

  • Lay a sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
  • Spoon 1/4 of the rice over the nori and spread with your fingers, leaving at least 1" at either end.
  • Arrange strips of avocado, cucumber, carrot and pepper along the edge of the rice closest to you.
  • Spread a small but even amount of tuna on top of the vegetables.
  • Begin rolling up the nori, pressing it with your fingers to create a tight cylinder.
  • Moisten the far edge of the nori to seal.
  • Repeat process with remaining ingredients.
  • with a sharp (I prefer serrated) knife, cut each cylinder into 6 pieces.
  • serve with tamari, wasabi and pickled ginger.

People Who Like This Dish 1
Reviews & Comments 2

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  • enewsome2 6 years ago
    This recipe is absolutely fabulous sounding. I have been wanting some sushi, but it is near impossible to get fresh fish in Utah.
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 407.5
    Total Fat: 8.4 g
    Cholesterol: 11.3 mg
    Sodium: 234.9 mg
    Total Carbs: 67.4 g
    Dietary Fiber: 6.8 g
    Protein: 16.4 g
    Was this review helpful? Yes Flag

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