Ingredients
- 2 tablespoons rice wine vinegar plus more, as needed
- 2 teaspoons granulated sugar
- Pinch of salt plus extra, for seasoning
- 1 cup cooked sushi rice warm
- 1 can tuna in water (5 ounces) drained
- 1 tablespoon light mayonnaise
- Pinch of black pepper
- Neutral oil as needed
- 1 egg lightly whisked
- 1 ripe avocado sliced
- 2 nori sheets
- Sriracha mayo for drizzling, optional
Instructions
- In a small bowl, mix rice wine vinegar, sugar, and a pinch of salt. Microwave or stir until the sugar and salt dissolve. Gently fold this seasoning into the warm rice and let it cool to room temperature.
- In a bowl, combine the drained tuna with light mayonnaise, a pinch of salt, and black pepper. Lightly oil a nonstick pan and pour in a whisked egg to make a thin omelette; once cooked, slice the omelette into strips. Slice the ripe avocado into thin pieces.
- Once your rice cools, place a nori sheet on a chopping board angled towards you. Add a layer of sushi rice in a square with a straight side facing you. Top with filling ingredients: sliced avocado, the cooked egg, tuna mayo, more avocado, and rice.
- Trim a second nori sheet into a medium square, slightly larger than your fillings, and place it on top of them. Brush the edges of the larger nori with rice wine vinegar, then fold the edges over the second nori to enclose everything tightly. Wrap and refrigerate until firm. If you like, drizzle with sriracha mayo before serving.
