Tuna Salad Sushi
By AlberthaRoob
For sushi rice, I used a ratio of 1:4 glutinous rice and japonica rice. After cooking, it will be halfway through the rice cooker. Sushi vinegar with 3 spoonfuls of white vinegar +2 spoonfuls of sugar +1 spoonful of salt, slowly melt it over low heat, and take it out of the pot. Just fine! The salad dressing I make is very thick and tastes delicious. I strongly recommend that you try it if you have an egg beater. It is definitely better than the one you buy, but the salad dressing is good if you eat it occasionally. I made the salad dressing in the middle of the night yesterday, so I will have to take a photo. I will take a good process chart next time.
Recipe Recommendations
- glutinous rice appropriate amount
- glutinous rice appropriate amount
- ham slices appropriate amount
- seaweed appropriate amount
- sushi vinegar appropriate amount
- white vinegar appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- egg skin appropriate amount
- salad dressing appropriate amount
Steps for Tuna Salad Sushi
1
For sushi rice, I used a ratio of 1:4 glutinous rice and japonica rice. After cooking, I would take it halfway through the rice cooker. I used 3 spoonfuls of white vinegar for sushi vinegar.
2
2 tablespoons of sugar...
3
1 tablespoon of salt..
4
Use a low fire to melt slowly.
5
Just make it out of the pot! The salad dressing I make is very thick and tastes delicious. I strongly recommend that you try it if you have an egg beater. It is definitely better than the one you buy, but the salad dressing is good if you eat it occasionally. I made the salad dressing in the middle of the night yesterday, so I will have to take a photo. I will take a good process chart next time.
6
Steam the carrots in advance (Da Bai doesn't like eating raw carrots. She says they're dry...) It's cooked well and has a high sweetness. Cut cucumbers into long strips, cut egg skins into filaments, and so do ham slices.
7
TXs who don't like dry sushi can add a little salad dressing to the sushi roll.
8
This time I used a mixture of tuna and salad dressing. It was super delicious ~~~
9
Soak the glutinous rice overnight in advance, then cook it with the japonica rice, and then mix well with the sushi vinegar. You can try it while mixing, add white vinegar if you like sour, etc.
10
Regarding rolled sushi, this is my first time making it. Spreading rice directly on seaweed is still a very technical job for us novices ~~ The first rolled rice was quite loose. I thought of a way, and I thought it would be easy to use. I hope it will also be helpful to TXs who are also novices. Xixi first spread the rice on the plastic wrap.
11
The film should be slightly larger, and then wrap the rice in plastic wrap like a wrap.
12
Press the rice with your palm through the plastic wrap, shape the rice, rub it flat and round it, and finally feel that the shape is OK.
13
Open the plastic wrap, spread the seaweed on top of the rice, and then turn it over to add the ingredients and roll it.
14
As long as you like the filling, don't stick to it. For breakfast, add a salted egg yolk and sprinkle with meat floss or shredded beef jerky to ensure that you will wake up your appetite immediately.
15
There was no meat floss, so I rolled up some chopped beef jerky and it tasted great!
16
Roll it as tightly as possible to taste better. When cutting, the knife will be dipped in water and gently pull it back and forth to make the incision cleaner and beautiful.