Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 200 grams fresh tuna, sliced thinly
- Nori seaweed sheets
- Wasabi (optional)
- Soy sauce for serving
Instructions:
- Rinse the sushi rice under cold water until the water runs clear. Drain the rice well.
- Place the rice in a saucepan along with water. Bring it to a boil, then reduce the heat to low. Let it simmer covered for about 20 minutes, or until all the liquid is absorbed and the rice is cooked.
- While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
- Once the rice is cooked, transfer it to a large bowl and pour the rice vinegar mixture over it. Gently fold the rice with a wooden spoon until evenly coated and glossy.
- Allow the rice to cool slightly before proceeding.
- On a sushi mat or cutting board, cover a nori seaweed sheet with a thin layer of sushi rice. Gently press the rice down to create an even surface.
- Place the tuna slices in a straight line across the rice.
- Carefully roll the nori sheet together with the filling using the sushi mat or cutting board as a guide until you have a tight roll.
- Repeat the process with the remaining ingredients.
- Slice the sushi rolls into pieces using a sharp knife.
- Serve sushi with wasabi and soy sauce.
Enjoy your meal!
