Tuna mayo sushi

By: Amalia Betihavas

Collect all needed ingredients and equipment such as a chopping board and a knife
Prepare vegetables by slicing them into thin strips. If crunch is preferred leave vegetables fresh otherwise blanch the vegetables in hot water for thirty seconds.
Combine canned tuna with a teaspoon of Japanese mayo ( can add more to taste) and mix thoroughly
On a chopping board lay a piece of sushi nori down and spread and even layer of rice up to halfway
On top of the layer of rice create a straight line with sliced vegetables and tuna mayo mixture
On the opposite end of the seaweed dampening the edge of the seaweed or squishing cooked rice to act as a glue can help keep the roll closed after rolling
Begin rolling the sushi closed by folding the side with the rice over the filling and firmly holding it shut, then continue rolling until it reaches the end
Slice in half or into smaller rolls and enjoy!!
It can help utilise left overs as it can be easily changed to suit different ingredients eg. proteins, vegetables
Good add ons to eat it with include wasabi, ginger and soy sauce