Temaki (手巻き) can be made without a sushi mat but it appears in the photos as I used it for photo shooting. This type of sushi is usually rolled up just before serving to enjoy the crispiness of nori. If nori not crispy enough, it can be toasted (hold nori with chopsticks and toast it lightly over a gas stove for a few seconds) before making temaki. Or, it can be done in advance then kept in an airtight container.
Again, this sushi was made with simple ingredients I had. Tuna-mayo sushi is one of my favourite sushi rolls when living in Australia, I had it quite often as the sushi take-away booth was right in front of a supermarket.
Ingredients (makes 4 rolls):
- Sushi rice (2 tbsp+/- for each roll)
- Kyuri strips
- Carrot strips
- 2 sheets Nori, divide into halves each sheet
- 1 can tuna
- 1 tbsp Kewpie Mayonnaise
- Pinch of salt
- Remove and discard all liquid/oil from tuna, transfer to a bowl then add in mayonnaise and salt. Mix well. and set aside.
- Lay a sheet of nori (half size) in a plate, arrange vegetables on one side of nori as shown in the photo.
- Spread sushi rice and add in tuna. Fold it to form a triangle as shown in the photo, then roll it into a cone. Serve immediately.
- Note: If prefer, you can spread the rice onto the nori first instead of vegetables. The point is to keep all ingredients on one side so it can be folded into a triangle easily.