Tuna Seaweed Rice Rolls

Cooking StepsHow to cook Tuna Seaweed Rice Rolls step by step

Cooking Process

1. 
   Step 1

   Cook the rice and let it cool slightly. Mix in sushi vinegar, a drizzle of sesame oil, and white sesame seeds while the rice is still warm.

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2. 
   Step 2

   Drain the canned tuna and mix with mayonnaise to taste.

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3. 
   Step 3

   Cut the cucumber into long thin strips.

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4. 
   Step 4

   Julienne the carrot and briefly blanch or stir-fry until just tender.

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5. 
   Step 5

   Beat the eggs and make a thin omelet. Let it cool, then cut into long strips.

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6. 
   Step 6

   Place a sheet of seaweed (shiny side down) on a bamboo rolling mat. Spread an even layer of seasoned rice over the seaweed, leaving about 2 cm bare at the top edge.

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7. 
   Step 7

   Lay the tuna-mayo mixture, cucumber strips, carrot strips, egg strips, and pork floss in a line across the center of the rice.

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8. 
   Step 8

   Roll the seaweed up tightly using the bamboo mat, pressing firmly as you go. Seal the bare edge with a few grains of rice or a dab of water.

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9. 
   Step 9

   Let the roll rest for a minute, then slice into bite-sized pieces with a sharp, wet knife.

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10. 
    Step 10

    Arrange on a plate and serve. Done!

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