- 1 cup sushi rice
- 1/4 cup Obento mirin seasoning
- 185g can tuna in springwater, drained, flaked
- 125g can corn kernels, drained, rinsed
- 1 1/2 tablespoons whole-egg mayonnaise
- 1 tablespoon finely chopped fresh garlic chives (see note)
- 3 nori sheets
- Finely chopped fresh garlic chives, to serve
- Step 1Make sushi rice: Rinse and drain rice 3 times or until water runs clear. Place rice in sieve over a bowl. Set aside for 10 minutes to drain.
- Step 2Place rice and 1 cup cold water in a small saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
- Step 3Transfer rice to a large ceramic dish. Using a spatula, stir rice to break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
- Step 4Place tuna, corn, mayonnaise and chives in a medium bowl. Stir to combine. Starting from 1 long side, cut nori sheets into 6 even strips.
- Step 5Fill a small bowl with cold water. Dip fingers in water and shake off excess. Using 1 tablespoon of rice mixture at a time, shape rice into a rectangle with slightly rounded edges. Wrap 1 strip of nori around rice to create a border, using a little water to seal nori, trimming excess nori.
- Step 6Top rice with tuna salad. Serve sprinkled with extra chives.
Use regular chives if garlic chives are unavailable. You’ll need a sushi mat for these recipes. Find them, nori sheets and wasabi paste in the Asian section of supermarkets. You could serve sushi with soy sauce, pickled ginger and wasabi paste This recipe was analysed without including soy sauce. If you add reduced-salt soy sauce it will increase the sodium by 89mg (1/2 teaspoon per piece).
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas