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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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