Simple Tuna Mayo Sushi Bites
Easy and Delicious Tuna Mayo Sushi Recipe
Introducing a delightful recipe for bite-sized Tuna Mayo Sushi that’s perfect for everyone! These are ideal as a snack for kids, a hearty lunchbox item, or for enjoying on a picnic. Experience the joy of making these irresistible tuna mayo sushi rolls!
Ingredients- 2 cans (85g each) tuna, drained well
- 3 sheets of Gim (roasted seaweed for kimbap)
- 1/2 medium onion, finely chopped
- 1.5 servings of cooked rice (warm)
- 2-3 Tbsp mayonnaise
- Pinch of salt
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
The ingredients for our tuna mayo sushi are wonderfully simple! You’ll only need canned tuna, onion, mayonnaise, and kimbap seaweed sheets! That’s it – and we’ll create something delicious.
Step 2
First, finely chop half an onion. The smaller the dice, the softer the onion’s texture will be, allowing it to blend beautifully with the tuna and mayonnaise mixture.
Step 3
Place the chopped onion in a bowl of cold water for a few minutes to mellow out its sharp flavor. This step removes any harshness, leaving a subtle sweetness that complements the other ingredients. After soaking, drain the onion thoroughly and pat it dry.
Step 4
While the onion is soaking, prepare your rice. In a bowl, combine 1.5 servings of warm cooked rice with a pinch of salt, 1 tablespoon of sesame oil, and a sprinkle of toasted sesame seeds. Mix everything together gently until well combined. The fragrant aroma of sesame oil and seeds will make your rice wonderfully flavorful.
Step 5
Now, let’s make the star of the show: the tuna mayo filling! In a separate bowl, add two cans of tuna, making sure to drain out as much oil as possible. Add the thoroughly drained chopped onion and mix in 2-3 tablespoons of mayonnaise. For an extra touch of flavor, a small pinch of black pepper can be added. ✔️It’s crucial to drain the tuna can very well! This prevents the tuna mayo mixture from becoming too watery, ensuring it sits nicely on top of the rice. Similarly, squeeze out any excess water from the onion. Otherwise, you might end up with unwanted liquid seeping from the topping down the sides of your sushi rolls.
Step 6
Next, we’ll shape the seasoned rice into sushi forms. This step might require a little patience, but shaping them nicely into bite-sized pieces makes them much more appealing.
Step 7
Take a portion of the rice and gently mold it into a small, rectangular shape with your hands. Roll and press it softly to create a compact, bite-sized sushi base.
Step 8
Prepare your kimbap seaweed sheets. You’ll want to cut each sheet so that it’s slightly taller than the rice shape you just made. My first attempt resulted in slightly oversized seaweed pieces, making the sushi a bit too large to be a perfect bite. Cutting the seaweed to the right proportion is key for adorable, single-bite tuna mayo sushi.
Step 9
Now, wrap the shaped rice with the seaweed. Place a piece of rice on the seaweed and carefully begin to wrap it.
Step 10
Swish~
Step 11
Swish~
Step 12
Carefully wrap the seaweed around the rice to fully enclose it. To secure the end of the seaweed, you can use a tiny bit of mashed rice like glue, pressing it onto the edge to make it stick neatly.
Step 13
Generously spoon the prepared tuna mayo mixture onto the top of each sushi roll. Don’t be shy with the topping – more is more when it comes to deliciousness!
Step 14
Ta-da! Your delicious Tuna Mayo Sushi is complete! It’s that familiar, comforting flavor that everyone loves, and it tastes absolutely amazing. Enjoy your homemade creation!
