BRUNSWICK^® TUNA SUSHI ROLL

Ingredients

• 2 can BRUNSWICK^® TUNA WITH SMOKE FLAVOUR, drained
• 1 cup sushi rice
• 1 ½ cup water
• 1 tbs. rice vinegar
• 1 tbsp. sugar
• ½ tbsp. salt
• ½ cucumber thinly sliced
• ½ carrot thinly sliced
• 3-4 roasted seaweed sheets (nori)
• Sushi & sashimi soy sauce, for dipping
• Finely chopped chives for garnish

Directions

1. 1Rinse sushi rice in fresh water and drain 3-4 times. Place in a hot pot and boil over high heat.
2. 2Once, 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.
3. 3Mix rice vinegar, sugar and salt together until dissolved. Pour mixture over sushi rice.
4. 4Place 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.
5. 5Add 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).
6. 6Garnish each sushi bite with chopped chives. Dip in soy sauce and enjoy.