1. Material preparation: canned tuna
2. Ingredients: yellow pickles can be bought directly in the supermarket
3. And grilled seaweed and sushi curtain
4. Pour canned tuna into a bowl, add an appropriate amount of salad according to personal taste, and mix well into tuna froth. Shred carrots, cucumbers, yellow pickles, and ham.
5. Soak the rice for 30 minutes before cooking (the longer the time, the better, so that the cooked rice will have a sticky texture). Then add a small amount of sushi vinegar, sesame seeds and a suitable amount of white sugar to the rice, and mix well.
6. Soak the rice for 30 minutes before cooking. Then add a small amount of sushi vinegar, sesame seeds and an appropriate amount of white sugar to the rice and mix well.
7. Spread the rice flat on the grilled seaweed, then touch a layer of salad dressing on the rice
8. Put the mixed canned tuna on one side of the rice
9. Put an appropriate amount of cucumber strips, carrot strips, yellow pickle strips, and ham sausage strips.
10. Then start to roll, pay attention to the speed to be slow, to be pressed tightly, to ensure that the sushi roll does not fall apart.
11. Cut it at the end and put a little tuna on top if you like. Receive a small dish, squeeze some wasabi and sushi soy sauce. Sushi with wasabi is less delicious.
Tips:ps: The longer the time to soak the rice, the better, the cooked rice will have a sticky texture. Also, when rolling sushi, the speed should be slow, and it should be pressed tightly to ensure that the sushi rolls do not fall apart. In addition, the knife for cutting sushi must be sharpened faster to ensure that the sushi is not scattered.
