"SUSHI" from the pantry - anytime!

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Here's a great recipe Joie created for a new product launch for Bumble Bee® Easy Peel Sensations™ ready-to-eat seasoned tuna.

Tuna "Sushi" with Bumble Bee® Easy Peel Sensations™ Spicy Thai Chili Seasoned Tuna Medley

These delicious, fun-to-make and fun-to-eat mock sushi rolls look – and taste – almost like the real thing! White bread takes the place of the sushi rice and the Bumble Bee® Easy Peel Sensations™ Spicy Thai Chili Seasoned Tuna Medley stands in for the raw tuna and tongue-tingling wasabi paste. Presented on traditional sushi serving dishes, they will become the perfect conversation starter at your next cocktail, tea, or dinner party.

1 sheet (7½ x 8 inches) nori (dried seaweed)*
2 to 2½ pieces of white bread, crusts removed
Best-quality mayonnaise for spreading
2 tablespoons Bumble Bee® Easy Peel Sensations™  Spicy Thai Chili Seasoned Tuna Medley
2 to 3 small pieces green-leaf lettuce (the "frilly" lettuce)
About 2 unpeeled, seeded English cucumber strips (each about 4-inches long x ½-inch thick)



Hold the sheet of nori with tongs and lightly toast the surface over a very low gas flame for a few seconds to make it crisp and bring out the flavor. (If untoasted it has a tough texture, but do not overcrisp or it will be difficult to roll.)

Place a bamboo rolling mat* on your work surface. Place the toasted nori shiny side down and horizontally on the mat and position it so that it is closest to you.

Lightly spread one side of each bread slice with mayonnaise. Place them, mayonnaise side down, in a single row along the bottom edge of the nori, then lightly spread the top surfaces of the bread with mayonnaise.

Gently squeeze out some of the liquid from the tuna sensations (so the sushi doesn’t become soggy), then spoon it along the bottom edge of the bread slices. Now spread it evenly to cover the bottom half of the bread slices.

Place a single layer of small lettuce pieces to cover the tuna.

Arrange 1 row of cucumber strips along the center of the lettuce.

Starting at the edge closest to you, use your thumbs to lift the bamboo mat and your index fingers to hold the filling in place, roll the sushi up, pressing firmly but lightly, to form a compact cylinder until there is about 2 inches of nori remaining at the top. Lightly dampen it with water, then finish rolling it up fairly tightly.

Remove the rolling mat and using a very sharp knife, trim off the ends and cut the cylinder in half. Now slice each half into 3, making 6 pieces. Arrange on a serving dish.

Makes 1 sushi cylinder or 6 pieces

Note: This recipe is easily doubled, tripled and so on. One can (5 ounces) Bumble Bee® Easy Peel Sensations™ Spicy Thai Chili Seasoned Tuna Medley makes about 5 sushi cylinders or 30 pieces. The sushi can be made several hours ahead, placed on their serving dishes, covered with plastic wrap, and refrigerated. Bring back to room temperature before serving.

*The bamboo rolling mat and nori are available at most supermarkets in the Asian food section or near the fresh fish and seafood counter.


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