BROWN RICE AND TUNA SUSHI (MAKI ROLLS)

BROWN RICE AND TUNA SUSHI (MAKI ROLLS)

Benifits:

Through this meal, you will be having nearly all the daily based nutrients, from fibres, protein vitamins, mineral, you name it!

Why is that?

Well because first of all, this roll, is made with whole rice or brown rice, which is very beneficial and healthy, second, you are having tuna cooked in soy, serving you proteins, and you have the black sesame, carrots and cucumbers, and nori, giving you minerals, vitamins, fibers...everything!

Ingredients:

• 1 cup of cooked brown rice ( whole rice)
• 1 canned tuna
• 1 cucumber
• 1 carrot
• 4 nori sheets
• 1 1/2 tb Soy sauce
• 1/2 tb sugar
• 1 tb rice vinegar ( i use regular white vinegar)
• black sesame seeds ( or regular roasted sesame seeds)

Preparation:

RICE:

You will need to cook the brown rice, by rinsing the brown rice 2 to 4 hours before cooking, then washing it and draining. You will heat the pan, add some oil ( preferably sesame oil, but you can use any vegetable oil),

add the rice, some salt, and stir for a few seconds. You will then proceed by adding 2 cups of hot water. Keep the flame high, untill the water and rice start boiling. When it starts to boil, you will need to turn down the heat, to medium, and let the rice gently boil, until most of the water is absorbed, and holes start to appear on the surface of the rice.Turn down the heat( as low as possible) and put on the lid, and cover it, let it simmer for about 25 minutes. Then turn of the heat and let it rest without uncovering it, for about 10 minutes at least.

Now this is the regular way to cook brown rice.

For sushi rice, you will have to then add a few spoons of water, 1 tb of vinegar, some sugar ( just a splash), and start mixing it with your hand, untill it starts to stick together. Once it does, you are ready to roll!!!

TUNA:

Drain the tuna, put some oil in a pan, add the tuna, and start loosening it up with a fork, it should start taking this golden colour. Add your soysauce, sugar and vinegar, and mix well.

Take it off the heat, and let it rest.

NOW...YOU CAN START ROLLING!

You will start by spreading your nori sheet, where the rough part is above.

Add a hand full of  rice in your hand and spread it in the first quarter of the sheet, leaving about 2 cms emoty in the begining, and 2 quarters of the sheet empty at the end.

Flatten the rice, to have just less than 1 cm thickness.

Then add a line of tuna, few strips of carrots and cucumbers...

 Here is what it should look like, right before you roll.

 you need to make sure to leave enough spacing at the top, and a few cms at the bottom.

once you have done that, you start rolling your sushi.

 I prefere to roll a few rolls, to let the nori become tender and easy for cutting.

 Start cutting your rolls, to about 6 to 7 pieces each with a sharp knife.

During the cutting process, you should dip the knife every time before you cut, in the cold water, to make sure you have a smooth cut.

 TADA!!!! here is your sushi ready for presenting.

NOT YET!!! you need to have a good presentation of it.

You can place them neatly in a plate, and decorate with some of the left over cucumbers and carrots, and have your sou sauce beside it....

Ok, now, you can start eating...AND BON APPETITE!