Due to the simplicity of ingredients and cooking technique, traditional edo-style sushi rolls, or hosomaki, consist of one main ingredient and are usually wrapped with nori on the outside. Today I'm sharing one with the easiest filling ever - Tuna Sushi Roll. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more.

Bahan Membuat Tuna sushi roll

1 cup Nasi pulen.
1/2 Kaleng Tuna.
1 bawang merah.
1 bawang putih.
2 lembar Daun selada.
1 telur.
1 sdm minyak wijen.
1/3 sdt garam.
1 sdm wijen.

Langkah Memasak Tuna sushi roll

Iris tipis bawang, tumis dengan minyak stengah sendok makan aja, masukkan tuna, tambah garam dkit. Angkat, sisihkan.
Telur kocok lepas dengan sejumput garam. Kemudian dadar tipis sambil digulung. Sisihkan..
Nasi + minyak wijen + wijen + garam 1/4 sdt... aduk rata..
Tata nori (yg kasar bagian atas untuk nasi). Tata nasi, selada, telur dadar, dan tuna nya... kemudian gulung sambil dipadatkan..
Potong-potong setelah dibiarkan 5 menit setelah digulung biar g gampang terhambur. Sajikan (me: kecap asin dan wasabi).

Lightly toss to coat and set aside. Make Good Sushi Rice Spicy tuna is a common name for different rolls of sushi with two things in common: the use of tuna, and a spicy sauce. The tuna this roll is diced into small pieces, so the size of the initial block doesn't matter. So it's a great solution for odd shape blocks of tuna you might end up having that won't fit any other roll. One disclaimer is that it is designed for a mellow spicy-mayo level.

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