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1
Lightly boil the water, mix in all the ingredients, remove from heat and let it sit for a while.
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2
Leave the kombu in the liquid.
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3
Drain the oil from the canned tuna using paper towel.
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4
Cut the cucumber into the number of the rolls you are making.
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5
The length should be about the same as the width of the seaweed.
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6
It tasted better with the seeds removed.
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7
Mix the ingredients marked with and make a rolled omelette.
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8
Cut into the number of rolls as well (you can cut it after it cools )
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9
If you're adding lettuce, wash the leaves, pat dry with a paper towel and shred them.
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10
Mix the dashi vinegar mixture from Step 1 into the cooked rice little by little with a slicing motion.
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11
Roll the sushi using a bamboo sushi rolling mat.
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12
If you don't have a mat, you can substitute it with paper towels.
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13
Place the seaweed on the mat.
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14
Spread the sushi rice up to 2/3 from your side evenly.
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15
Use about 200 g of sushi rice per roll.
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16
In the middle of the sushi rice, lay the lettuce, tuna, mayonnaise, cucumber, crab sticks and omelet in a parallel line.
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17
When everything is in place, roll from your side to the end.
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18
Try not to let the ingredients fall out.
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19
Roll the sushi once more neatly to neaten the shape.
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20
If you don't need to slice them, they are ready.
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21
If you need to slice them, wait until the seaweed softens.
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22
Cut the roll with a knife, wiping it with a wet kitchen towel or a paper towel after each slice.
