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Seaweed roll (Tuna mayonnaise seaweed roll) | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Nori (cut in half lengthwise, about 20 cm x 10 cm) : 4 sheets
rice : 4 bowls (800g)
Tuna can : 1 can (70g)
mayonnaise : 3 tbsp
salt : A pinch
Salmon flakes : 4 tbsp

Time required

15minutes

Procedure

1) Make tuna mayo 00:28
Put the drained tuna and mayonnaise in a container and mix.
2) Make rice balls 00:50
Spread 100g of rice flat on the wrap, put the ingredients in the center evenly and wrap it in the wrap to make a stick-shaped rice ball with a diameter of 4 cm and a length of 10 cm. Make a total of 8 in the same way.
3) Finish 01:25
Spread the wrap cut into 30 x 20 cm, put the seaweed on it sideways, and then stack the 30 cm x 20 cm wrap vertically so that the left end of the seaweed comes out 4 cm. Place 1 on the right end of the seaweed with plastic wrap, fold the upper and lower wraps on the rice ball to fit the width of the seaweed, and cover it, and roll the rice ball on the right end to the left to make a stick. Make a total of 8 in the same way.

Point

・ Since the seaweed and rice are separated, the seaweed is always crispy and delicious when you eat it. It's easy because you can do it with the wrap that you can find in any home.
・ When making tuna mayo, drain the juice from the tuna can. If the juice remains, it becomes watery and the rice does not clench cleanly.
・ When making rice balls, twist both ends like a candy to make a beautiful shape. Wrap the ingredients tightly with rice so that they are not squeezed.
・ When eating, unfold the wrap, unfold the wrap that is folded up and down, roll the rice ball on the seaweed that has been put out 4 cm on the left end, move it, and peel off the wrap on the seaweed to the right end. Wrap the seaweed toward and eat it.