A colorful, family-friendly sushi roll filled with creamy tuna salad, imitation crab, tamagoyaki, crisp vegetables, and tangy sushi rice—easy to make at home with no raw fish.
Video
Ingredients
- 1 small can tuna
- 1 Tbsp Japanese mayo
- pinch salt
- 1 cucumber (cut into 1/2" thick sticks)
- 1 Tamagoyaki (cut into 1/2" thick sticks)
- Sushi Rice (1 recipe)
- 2 sheets Nori (Roasted Seaweed)
- 4 leafs of butter lettuce
- 4 sticks imitation crab meat
- Soy Sauce
Instructions
- Mix tuna, mayo, and salt well in a bowl. Cut cucumber and Tamagoyaki into thin long strips, about 8" long and 1/2" thick (8cm x 1cm). It's OK not to have 8" long pieces, just add pieces together to make the total length. Set aside.
- Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's sides close to the front edge of the sushi mat (the edge near you). Spread sushi rice on the seaweed leaving a 1/2" (1cm) space at the front and far edges of the seaweed. Place lettuce, imitation crab, cucumber, Tamagoyaki, and tuna salad next to each other in the middle of the rice. Holding the filling down, roll from the front end of the mat with the sushi mat toward the other end. Tighten the roll like a roll cake, pulling the mat to tighten. Remove the roll from the mat.
- Cut the roll into 1/2" thick. Serve with soy sauce if you like.