Sushi with DIAVENA Canned Tuna

Sushi is an art that can be mastered at home, even if the result is not perfectly shaped. With a little practice and the right ingredients, you can create delicious and healthy sushi rolls.

Ingredients:

• 2 cans of DIAVENA Tuna in Olive Oil
• 250 g sushi rice
• 450 ml water
• 4–5 nori sheets
• 50 ml rice vinegar
• 1 tbsp sugar
• 1/2 tbsp salt
• 50 g cream cheese
• 1 cucumber
• 1 avocado
• 1 carrot
• Soy sauce and wasabi for serving

Preparation:

Wash the sushi rice under cold running water until the water runs clear.

Place the rice and water in a saucepan and bring to a boil. Once boiling, reduce the heat and simmer with the lid on for about 15 minutes, or until all the water has been absorbed.

Remove the saucepan from the heat and let the rice rest, covered, for another 10 minutes. Alternatively, cover it with a clean cotton towel.

Mix the rice vinegar, sugar, and salt until fully dissolved. Add the mixture to the rice and gently fold it in using a wooden spoon.

Preparing the Filling:

Drain the tuna and break it into small pieces.

Slice the avocado into thin strips.

Peel and cut the cucumber and carrot into thin strips.

Assembling the Sushi:

Place a sheet of nori on a bamboo sushi mat. You may cover the mat with plastic wrap for easier handling.

Spread an even layer of rice over the nori, leaving about 1 cm of space along the top edge.

Arrange the cream cheese, tuna, avocado, cucumber, and carrot in a line across the center of the rice.

Using the bamboo mat, carefully roll the sushi, applying gentle pressure to keep it firm and compact. If using plastic wrap, twist the ends to tighten the roll even further.

Refrigerate the sushi rolls for about one hour.

Cutting and Serving:

Using a sharp knife, slice the roll into bite-sized pieces. Wet the knife with water between cuts to prevent sticking.

Serve with soy sauce and wasabi.

Preparation Time: 10 min.

Cooking Time: 15 min.

Assembly Time: 15 min.

Total Time: 40 min.

Servings: 4