Directions

• Rinse sushi rice in fresh water and drain 3-4 times. Place in a hot pot and boil over high heat.
• Once, it starts to boil, turn off the heat and let the pot stand for 1 minute. Turn heat back on low and let simmer for 20 minutes with the lid on. Remove from heat and let stand for 10 minutes.
• Mix rice vinegar, sugar and salt together until dissolved. Pour mixture over sushi rice.
• Place seaweed sheets onto flat surface or sushi mat. Add spoonful of sushi rice evenly across (setting your fingers helps as well). Keep the upper ½-inch area of the seaweed sheet free of rice.
• Add BRUNSWICK® TUNA WITH SMOKE FLAVOUR, cucumber and carrot in a line in the middle of rice. Roll the sushi. Slice the sushi roll with a sharp knife (wet the blade after each slice).
• Garnish each sushi bite with chopped chives. Dip in soy sauce and enjoy.