Ingredients
| Sushi Rice: | |
| 3 cups | Japanese rice, washed twice and drained |
| 3 1/4 cups | water |
| 7 tablespoons | rice vinegar |
| 1 tablespoon | mirin |
| 3 tablespoons | sugar |
| 1 cup | blanched asparagus |
| 4 | nori sheets, cut into two |
| 1/4 cup | toasted sesame seeds |
| Tuna Filling: | |
| 2 -184 grams | Century Tuna Chunks in Oil, drained |
| 1/4 cup | soy sauce |
| 2 tablespoons | mirin |
| 1 teaspoon | sesame oil |
| 1 teaspoon | minced garlic |
| 1/ teaspoon | minced garlic |
Procedure
To make sushi rice: In a small bowl, mix together blend vinegar, mirin and sugar. Set aside.
Place washed rice in a rice cooker and add water, allowing it to soak for 30 minutes.
Switch rice cooker to cook
As soon as rice is done, immediately transfer to a large bowl then pour in vinegar mixture while rice is piping hot. Mix with a wooden spoon while fanning the rice until it is cool for handling
To make the filling: Place in a saucepan Century Tuna, soy sauce, mirin, garlic and ginger. Simmer until liquid evaporated
Stir in sesame oil and remove from heat. Set aside to cool
To assemble: Place half cup of sushi rice on a bamboo sushi mat lines with plastic wrap. Place on-half nori sheet then 2 tablespoonful of tuna filling and few pieces of asparagus.
Roll tightly to hold shape.
Dredge one side of rice roll in toasted sesame seeds
Repeat procedure with the rest of the ingredients
Slice each roll into 8 then serve
Make 10 servings.
