It’s time to start writing about how not to starve and go bankrupt at the same time. The answer is, eat like locals! But remember your roots- no need to force yourself to eat something you hate ;)

[If you are Japanese, stop reading immediately! This is not sushi-master approved recipe. This is my cooking 101, at-least-this-time-I-haven’t-set-the-kitchen-on-fire recipe with “close enough” effect. I like it, it’s my kitchen and so on]

And here comes the tuna roll sushi recipe. It is a really sushi, not some strange discovery- I’ve seen in sushi bars. It is easy to prepare, contains products that are easy to obtain and suit continental tastes. Enjoy!

Ingredients: 

• tuna in can x1
• 1/2 of small onion
• wasabi
• sushi rice
• rice vinegar (there’s a special type just for sushi)
• nori (the long and thin type
• mayonnaise 

Preparation:

1. Cook the sushi rice (I cooked it normally, just a pot and water). Remember to add rice vinegar so it will get more sticky and easier to form (one tea spoon for a bowl of rice).

2. Chop the onion in very small pieces (as small as you can). Mix it with tuna and mayonnaise. If you like it spicy you may add pepper. If you like it more mild, you can add boiled egg. Now you have tuna salad!

3. Form 5 cm (2 inch) long rolls of rice.

4. Wrap rice in nori. Put some wasabi on rice if you like.

5. Put tuna salad on the rice, inside the “basket” made of nori. (I’m pretty sure that’s not the right order, sushi masters probably put the nori at the end, but I was afraid that the salad will fall off).
6. Serve with soy sauce and gari.

Version with an egg

SOS tips:

• if the nori doesn’t want to stay together, you can use wasabu as a “glue” on the edges or just put a little water on them 
• if your nori’s shape is not the one you want, remember that kitchen scissors are your friends