Maki Sushi

🛒 Ingredients

• Cooked Sushi Rice 150 g · 195 kcal
• Nori Seaweed Sheet 3 g · 10 kcal
• Sushi-Grade Tuna 50 g · 65 kcal
• Rice Vinegar 15 g · 3 kcal

👨‍🍳 Instructions

1. Prepare sushi rice: Rinse sushi rice thoroughly until water runs clear, then cook according to package instructions. While still hot, transfer cooked rice to a large non-metallic bowl.
2. Prepare sushi-zu: In a small bowl, combine rice vinegar, sugar, and salt; stir until sugar and salt are dissolved. Pour this mixture over the hot sushi rice.
3. Fold the sushi-zu into the rice gently with a cutting motion using a rice paddle, fanning the rice as you mix to cool it quickly. Cover the rice with a damp cloth to prevent drying.
4. Place a sheet of nori, shiny side down, on a bamboo rolling mat (makisu). Wet your hands lightly and spread a thin, even layer of sushi rice over about two-thirds of the nori, leaving a 1-inch border at the top.
5. Arrange a line of sushi-grade tuna strips horizontally across the center of the rice. Carefully lift the edge of the rolling mat closest to you and roll it tightly forward, pressing the ingredients together.
6. Continue rolling, applying gentle but firm pressure, until the entire roll is formed. Moisten the exposed nori border with a little water to seal the roll.
7. Carefully remove the roll from the mat and place it seam-side down on a cutting board. Using a very sharp, wet knife, slice the roll into 6-8 even pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.