Ingredients:

  • 1 can (5 oz / 142g) solid white tuna, drained thoroughly
  • 1/4 cup (60ml) mayonnaise
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) soy sauce
  • 1/2 tsp (2.5ml) toasted sesame oil
  • 1 pinch (0.5g) salt
  • 1 pinch (0.5g) black pepper
  • 2 cups (300g) cooked sushi rice, warm
  • 4 sheets Nori seaweed
  • 1 tbsp (15ml) rice vinegar

Instructions:

  1. In a medium bowl, flake the drained tuna with a fork until no large lumps remain. Stir in the mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until the filling is velvety and holds its shape without dripping.
  2. Lay a sheet of nori on the rolling mat. Wet your fingers in a bowl of water and spread a thin, even layer of warm sushi rice over the nori, leaving a 1-inch (2.5cm) border at the top edge.
  3. Spoon a generous line of the tuna salad across the center of the rice. Using the mat, press firmly and roll the nori over the filling, squeezing gently to create a tight, secure cylinder.
  4. Wet the blade of a sharp non-serrated knife with water to prevent sticking. Slice the roll into 6 to 8 even rounds, applying a gentle sawing motion to keep the filling intact.