- Fresh sushi grade Tuna
- Seaweed sushi paper
- Red bell pepper
- Sesame seeds
- 1 cup Sushi Rice (washed)
- 1tsp rice wine vinegar
- 1tsp sugar or mirin
- Soy sauce (for dipping)
Wash then cook the sushi rice - add the vinegar and sugar
When done - spread flat on a baking tray to cool it
Place the seaweed paper flat (preferrably on a sushi rolling mat). Think of the sushi paper in thirds - leaving the top and bottom sections free, cover the middle third in the sushi rice and spread so it is as thing as possible. A tip is to wet your hands beforehand to stop from sticking.
Add a thin strip of bell pepper, cucumber and tuna. Sprinkle on some sesame seeds then roll!
Rolling may take some practice... use a little water on the final third to keep it held together.
Enjoy with soy sauce