My mom made tuna rolls for me and my brothers when she doesn’t feel like cooking a full-on meal or can’t go out and get something. I love tuna rolls. They’re the only rolls I do eat at home. At restaurants, I eat most rolls. But that’s beside the point! I recently asked my mom how to make these, and I’ve made them twice so far. Delicious! Plus, I have plenty of leftovers for when I want a snack.
Makes 10 rolls
- 3 cups rice
- 5 tablespoons vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- A little bit of salt and pepper
- Few spoonfuls of mayonnaise
- 1 large can of tuna
- 1 packet of seaweed
1. Wash and cook 3 cups of rice. The method doesn’t matter. I prefer using a rice cooker because I have one.
2. Mix the vinegar, sugar, and salt together in a large bowl, then add the rice. Mix well. Attempt to coat all the rice with this mixture.
3. Drain the tuna and place in a bowl. Add mayonnaise and a little bit of salt and pepper. Mix well.
4. Use a roller with a paper towel underneath or a piece of plastic wrap. I cannot guarantee the plastic wrap will work because I’ve never used it. Place a piece of seaweed on top of the roller/plastic wrap, then cover the 3/4ths of the seaweed with rice. you shouldn’t have to use more than a scoop of rice because it needs to be spread thin.
This is what the roller I use looks like.
5. Put tuna in the first fourth of the rice. Then, roll up the roll. This is kind of tricky to do initially. Roll up a little bit of the roll and press. Then, take the bit you just rolled up, then roll it so it’s larger. (I may have to do a tutorial for this if it’s really confusing…)
6. Repeat until the ingredients run out. I wrap my tuna rolls up in plastic wrap if I’m not going to eat them immediately. They’ll keep for a few days in the refrigerator.
And there you have it! Tuna rolls!