Maki Rolls

One of my favourite meals is going for AYCE sushi. However, since the pandemic and restaurants closing their doors for dine-in service, I haven’t been able to stuff my face with sushi. While I may not know how to make most of the delicious items on the menu, I have the maki roll technique down pat. I have made sushi rolls a couple times on my blog (most recently here), but today I am sharing my recipe for spicy tuna – it will be down below.

Like I mentioned in my other sushi post, you can use whatever ingredients you want in your rolls. Today, I have used cucumber, carrot, avocado, bell pepper and spicy tuna. I just mixed and matched 2-3 ingredients in each roll, so each one was a different combination. Also, remember not to over-stuff your rolls or else you will have a hard time during the rolling process.

The preparation doesn’t take too long since you only need a little bit of each ingredient – I used 1/2 bell pepper, 1 carrot, 1 avocado, and 1/4 cucumber to make 6 rolls – and I even had a little bit leftover. Everything is cut into sticks, so it goes a long way here.

My homemade sushi is doing a good job of keeping my cravings met. If you’re looking for a fun activity to do at home (maybe even with your kids), I suggest making some sushi.

Spicy tuna recipe:

  • 1 can tuna, drained
  • 2 tbsp mayonnaise
  • 1 tsp sriracha, or to taste
  1. Combine all ingredients in bowl, adjusting sriracha to taste. Store leftovers in container in fridge for 2 days.

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