2.5 cups sushi rice (500 g)
2.5 cups water (625 ml)
¼ cup sushi seasoning (60 ml)
2 x 185 g cans tuna in olive oil, drained
⅓ cup whole egg mayonnaise (80 ml)
salt & pepper to taste
1 lebanese cucumber
6 sheets toasted nori
¼ cup light soy sauce (or gluten-free alternative), to serve
- Rinse sushi rice well under cold water. Drain. Place in a large saucepan with water. Cover with lid and bring to the boil over a high heat. Boil for 2 minutes. Reduce heat to low and cook for a further 10 minutes, or until water has been absorbed. Remove. Stand, covered, for 15 minutes.
- Spread rice onto a large flat tray and drizzle with seasoning. Stir to combine, then set aside, stirring occasionally, to cool to room temperature.
Combine tuna with mayonnaise and season with salt and pepper. Cut cucumber lengthways into 1cm-thick strips.
- Place 1 nori sheet, rough-side up, on a damp bamboo sushi mat. Using wet fingers, press 1 cup of rice firmly over nori, leaving a 2cm border at the other end. Spread ¹⁄³ cup of tuna mixture across centre of rice. Top with two pieces of cucumber.
- Starting at end closest to you, use the bamboo mat to tightly roll up sushi. Remove mat. Repeat with remaining nori, rice and tuna mixture to make another five rolls. Using a sharp, wet knife, trim ends and cut into pieces or in half. Serve with soy sauce.