Tuni Roll

Vegan Impact Tuna, Avocado, and cucumber uramaki roll. This roll is great for serving ready to eat since the tuna is already pre-marinated topped with wasabi mayo.

Note: The sushi in the picture is not made with Impact Tuna, nor does it contain avocado or cucumber.

Serving

Makes 9 rolls, serves 4 people.

Ingredients

Ingredients for Sushi Rice:

• 2 cups short or medium grain rice

• 2 ½ cups cold water

Sushi Vinegar

• ¼ cup rice vinegar

• 4 tsp sugar

• 1 tsp salt

Ingredients for the Roll:

• ½ lbs Impact Tuna, sliced into long julienne strips (about ½ in x ½ in)

• 1 avocado, ripe but still firm, sliced

• ½ medium cucumber, peeled and sliced into long julienne strips

• 4.5 toasted Nori Seaweed (cut in half, one for each roll)

• Toasted white sesame seeds

• A sushi rolling mat

Ingredients for Marinade and Wasabi Mayo:

Marinade

• 2 tbsp mirin (or rice vinegar)

• 1 tbsp sesame oil

• 1 tsp soy sauce

• 1 tsp wasabi

• Handful of green onion (optional)

Wasabi Mayo

• 1.5 tsp wasabi

• 1 tsp water

• 3 tbsp vegan mayo

Instructions

Cooking the Rice

1. Wash the Rice: Rinse sushi rice under cold water until clear, then drain well.

2. Using a Rice Maker:

1. Follow rice maker instructions for white rice, then skip to step 4.

3. Stove-Top Method:

1. Place drained rice in a heavy saucepan, add 2 cups cold water, and cover tightly.

2. Bring to a boil over high heat, then reduce to medium. Cook covered for 7-8 minutes until water is absorbed.

3. Once you hear a faint hissing, reduce to very low heat for 6 more minutes.

4. Remove from heat and let stand covered for 15 minutes.

4. Cool the Rice:

1. Transfer hot rice to a large bowl, break up clumps, and let cool until just warm.

2. Stir in cooled sushi vinegar.

Assembling your Tuni Rolls

1. Prepare the Mat: Wrap sushi mat in plastic wrap.

2. Prep Ingredients: Combine the marinade ingredients and marinate the sliced vegan tuna while you prepare the other ingredients. Fold nori in half to split them, and slice the avocado and cucumber.

3. Spread Rice: Spread rice on 1/2 sheet of nori using wet fingertips (it helps to prevent sticking). 

4. Flip & Fill: Flip nori (rice side down), add fillings along the center.

5. Roll: Roll away from you, using the mat to keep it tight.

6. Add Sesame Seeds: Sprinkle sesame seeds on the roll.

7. Slice: Wet knife with a damp towel, cut roll in half, then into 1-inch pieces.

8. Top each sushi roll with a drop of wasabi mayo

9. It is ready to eat! No need to serve it with soy sauce.

Note: You may omit the wasabi mayo and wasabi in the marinade if you would like it to be non-spicy.