Ingredients (1 roll)
| Roasted seaweed | 1 |
|---|---|
| Rice (cooked) | 180g |
| 【A】 Salt | Pinch |
| White sesame | 1/2 Tbsp |
| Sesame oil | 1/4 tsp |
| Tuna flakes in oil | 40g |
| Mayonnaise | 1/2 Tbsp |
| Takuan (pickled daikon radish) | 20g |
| Cucumber | 40g |
| Carrot | 30g |
| 【B】 Salt | Pinch |
| Pepper | Pinch |
| Sesame oil | Pinch |
| S&B Wasabi Paste | 2 tsp |
Directions
- Mix all the ingredients of 【A】 into the rice.
- Cut the takuan, cucumber, and carrot into thin strips lengthwise.
Boil the carrot briefly and marinate in 【B】.
Drain the oil from the tuna flakes, separate them into crumbles, and mix with mayonnaise. - Place the seaweed on a sushi rolling mat (alternatively, you can use plastic wrap) and spread rice 【1】 thinly over it, leaving 2 to 3 cm on the front side uncovered.
- Place 【2】 and then put wasabi on top. Roll the rice and other ingredients by lifting the seaweed along with the rolling mat.
- Cut the roll into easy-to-eat sizes. Sprinkle sesame seeds and serve.
