Tuna sushi Recipe

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  1.Put a small amount of oil in the pot and spread the eggs into Pie crust.

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  2. Stir-fry the shredded carrots over low heat until soft.

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  3. Let the egg skin cool and cut into long strips with cucumber and salted radish.

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  4. Mash the canned tuna with a spoon.

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  5. Steam the rice in advance and add sushi vinegar and sesame seeds and mix well.

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  6. Spread the seaweed on the bamboo curtain.

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  7. Take an appropriate amount of rice and spread it evenly on the seaweed, leaving an edge without rice.

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  8. Squeeze the Thousand Island dressing onto the rice.

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  9. Place cucumber, egg skin, canned tuna, carrots and salted radish on top.(Place the canned tuna in the middle, not at the top, otherwise it will fall apart when rolled)

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  10.Start Roll up the bamboo curtain, pull the curtain to roll all the vegetables in, and press it through the curtain.

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  11. Pull the curtain forward again, roll it up like this, and apply a little nori at the closing edge.Roll up the water again so that it won't stick.

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  12. Then use the bamboo curtain to roll up the rolled sushi, and hold it up and down.Excessive force.

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  13. Release the bamboo curtain and the sushi is ready.

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  14. Cut into pieces and serve on a plate.You can dip them in special sushi soy sauce and wasabi to make it more delicious!