Ingredients

For the rice:

• 250g Sushi Rice
• 350ml cold water
• 5 tbsp Rice Vinegar
• 2 tsp sugar
• ½ tsp salt

To the filling:

• 120g canned tuna
• 1 tsp Mirin
• 1.5 tbsp Spicy Mayo
• 0.5 tsp sesame oil
• 1 sheet Sushi Nori (cut into pieces)
• Black Sesame Seeds (use white if no black available)

Instructions

1. Place the sushi rice into a pot and add 350ml of cold water.
2. Cover the pot, bring it to a boil and simmer for 10 minutes.
3. Turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. Then, remove the lid and fluff the rice with a fork or rice paddle. Mix together the rice vinegar, sugar, and salt and pour these over the rice while still hot.
4. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
5. While your rice is cooling, make your tuna filling by adding the tuna (drained), mirin, spicy mayo, and sesame oil into a bowl and mixing together until fully combined.
6. Once the rice has cooled, place 1 heaped tablespoon of rice on your palm, or piece of cling film, flattening it gently into a round shape. Add a heaped spoon of your tuna mixture in the middle.
7. Cover with another tablespoon of rice and form into a ball with your hand or seal the cling film, if using, and twist into a ball. Flatten it slightly with your hands until it forms a rounded triangle shape, remove the cling film if using. Continue this process with the rest of the rice and fillings until everything is used up.
8. Wrap the rolls with a small sheet of nori seaweed, roll in sesame seeds, and enjoy.