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1. To prepare a 200g canned tuna and 200g salad dressing, I used Kewpie salad dressing which is sweet and fragrant. And a cucumber
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2. Pour the canned tuna and salad dressing into a bowl and stir well. The chunks of tuna should be crushed. I have almost used up 200g of salad dressing. The salad dressing can be reduced according to personal taste. According to the saltiness of the purchased canned tuna, you can also add some salt to adjust it. Generally you don’t need to add salt
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3. Steam 3 bowls of rice. Stir the steamed rice with 1 tablespoon of sesame oil and half a tablespoon of salt, and set aside for later use
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4. Cut cucumber into thin strips for later use
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5. Take a piece of sushi seaweed and place it on the sushi roll. Spread the rice evenly. Don’t spread it over. It’s about 2/3.
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6. Coat the mixed tuna and put one or two cucumber sticks on it
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7. Roll it up slowly, remember to roll it tightly
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8. It is not advisable to cut it immediately after the roll is finished. Leave the end of the roll facing down for a while, and then cut the seaweed after it has softened slightly. When cutting, cut slowly, don’t use too much force, it is easier to cut by rubbing the blade with oil
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Tips:It can be matched with many kinds of ingredients, such as carrots, cucumbers, green peppers, egg rolls and so on. This version belongs to the lazy version, so use the laziest way~~~
