This recipe offers a delightful twist on traditional sushi rolls, combining a zesty tuna filling with fresh vegetables for a flavorful experience.
Rinse the rice under cold water until the water runs clear.
Rinsing removes excess starch, ensuring the rice is fluffy and not sticky.
Cook the rice with water in a rice cooker or on the stove.
If using a stove, bring to a boil, then simmer covered until water is absorbed.
Heat rice vinegar and sugar in a small pot until the sugar dissolves.
Do not boil the mixture; just warm it enough to dissolve the sugar.
Mix the vinegar mixture into the cooked rice using a wooden spoon.
Use a cutting motion to avoid mashing the rice.
Combine tuna, mayonnaise, garlic powder, ginger powder, and green onions in a bowl.
Adjust the seasoning to your taste preferences.
Place a nori sheet on a sushi mat and spread rice over it, leaving a border.
Wet your fingers to prevent the rice from sticking.
Add a line of tuna mixture and lettuce leaves on the rice.
Keep the filling centered for easier rolling.
Roll the sushi tightly using the mat and seal the edge with water.
Apply gentle pressure to create a firm roll without squishing.
Cut the roll into bite-sized pieces using a sharp, wet knife.
Wipe the knife clean between cuts for neat slices.
Serve the sushi rolls with soy sauce or enjoy as is.
Arrange the pieces neatly for an appealing presentation.
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