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Over the past year I’ve loved making sushi from home. It is always such a fun experience and they always come out tasting just as good as the ones you get from a sushi restaurant. Bring the sushi restaurant to your home and give these Yuzu Ponzu Tuna Rolls a try.
To make these sushi rolls you first start by cooking the rice and once the rice is cooked you spread the rice on a baking sheet and then add the Marukan Organic Seasoned Rice Vinegar and top it with another baking sheet. Then in a mixing bowl you add the Marukan Yuzu Ponzu Sauce and the mayonnaise and stir until smooth. Once smooth, add the diced tuna, ponzu mayo, and green onions in a mixing bowl.
Then the fun starts with making the sushi rolls! On a bamboo mat you take a sheet of nori wrap and with damp hands you add a thin layer of rice, then put the tuna in a line, followed by the cucumber. Then you firmly roll the mat over all the ingredients and cut into 8 rolls. Then sprinkle the sesame seeds over each roll. I like to serve mine with some Marukan Yuzu Ponzu and pickled ginger.
Get more sushi recipes here.
Sushi Rice
Ingredients
- 4 rice cooker cups, (or 3 cups) sushi rice
- ½ cup Marukan Organic Seasoned Rice Vinegar
Instructions
- Rinse the sushi rice well until the water runs clear. Cook in a rice cooker or on the stove until done. Spread the rice onto a rimmed baking sheet, add the Marukan Organic Seasoned Rice Vinegar, mix, top with another baking sheet and let cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rolls
Ingredients
- 4 tablespoons Marukan Yuzu Ponzu plus more for serving
- ½ cup mayonnaise
- 1 pound sushi grade tuna
- 4 green onions, , finely chopped
- 8 nori sheets
- 1 long seedless cucumber, , cut into 8 long matchsticks
- Black and white sesame seeds
- Pickled ginger
Instructions
- In a mixing bowl, combine 4 tablespoons Marukan Yuzu Ponzu with the mayonnaise and whisk until smooth. Dice the tuna into small dice, place in a mixing bowl, add the Ponzu Mayo and green onion and mix.
- Cut off the bottom quarter of each nori sheet and reserve for another use. Center 1 sheet of nori on a bamboo sushi mat covered with plastic wrap. With damp hands spread a thin layer of rice onto the nori leaving a ½-inch space at the bottom, press the rice firmly down. Arrange ⅛ of the tuna mixture in a line across the rice about one third of the way down from the top of the sheet. Add one cucumber matchstick, wet the uncovered edge of the nori sheet, firmly roll the mat over the ingredients. Use the mat to help shape the roll. Sprinkle with sesame seeds and cut each roll into 8 pieces.
- Serve with more Marukan Yuzu Ponzu and pickled ginger.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
