- 2 cups short grain white rice uncooked
- 1/2 cup white vinegar or sushi vinegar
- 1/4 cup white sugar
- 2 tsp salt
- 2x 185 grams cans tuna in springwater
- 4 tbsp Best Foods mayonnaise
- cucumber strips cut into same length as nori sheets
- 5 nori seaweed sheets
Cook the rice. The rice must cool fully before using so prepare this in advance.
Gently heat the vinegar, sugar, and salt together until everything dissolves. Mix through the rice; this can be done while it is still warm.
In a bowl, mix canned tuna and Best Foods mayonnaise. Break up the chunks of tuna so everything is evenly covered in mayonnaise.
Once the rice is cool, place a nori sheet on a bamboo sushi mat. Spread about a cup of cooked rice over the sheet in an even layer – use the back of a spoon to help you. Leave a 1cm border on the side closest to you and on the side opposite to you.
Place a strip of cucumber on the rice at the edge closest to you. Then spread the tuna– you want a line of tuna filling that is taller than it is wide.
Roll the bamboo mat over the filling, away from you. Make sure you are holding the mat firmly, continue rolling it away from you until the end of the nori sheet meets the rest of the roll.
Transfer to a chopping board and slice with a sharp knife (the two ends will be messy)
Repeat with the remaining ingredients. This should make five rolls.
Recipe note: there are lots of visual tutorials for how to roll sushi online which can be helpful if this is your first time making sushi!