California roll with tuna and corn

California roll with tuna and corn

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  1. Canned corn 106 milliliters
  2. Canned tuna in its own juice 100 grams
  3. Rice for sushi 100 grams
  4. Nori 1 sheet
  5. Sesame 20 grams
  6. Sugar 5 grams
  7. Rice vinegar 20 milliliters
  8. Cucumber 100 grams
  9. Salt to taste
  10. Pepper to taste
  11. Leek 1 piece
  • Main ingredients: Tuna, Corn, Onion, Cucumber, Rice
  • Portion 1-2
  • World CuisineAsian, Oriental


Knife, frying pan, parchment for baking.


Step 1: cook rice.

Prepare all the necessary ingredients.

Rinse thoroughly, fill with cold water and leave on 30 minutes. Then recline on a sieve and rinse again.
Pour rice with one glass of water and cook for 12 minutes over medium heat.

Mix vinegar with sugar and pour into hot rice. Mix well. Cool at room temperature.

Step 2: prepare the filling for the roll.

Fry sesame seeds in a dry frying pan.
Moisten the nori leaf and spread it on parchment. Put rice on it with raw hands. Sprinkle rice on top with sesame seeds and lightly press on top with your palm.
Important! Do not ram the rice very tightly, otherwise the roll will turn out hard.

Gently turn the nori sheet with rice down and start spreading the filling.
For the filling, finely chop the cucumber into strips, and crush the tuna with a fork. Spread everything on one edge and sprinkle with corn. Cut the leek into thin strips and add to the filling.

Step 3: roll up the roll.

Gently helping yourself with baking parchment, roll the roll and straighten it with your hands. Cut the roll with a sharp knife, removing the inaccurate edges and serve!

Step 4: serve the roll.

California roll with tuna and corn served with soy sauce. This delicious spring roll is a real decoration for your table.
Enjoy your meal!


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