Tuna Salad Sushi

Article Contributor: sushiday.com

As simple as it might sound, this roll is actually my favorite roll out of all the rolls I have made thus far! (It beat out the Crunchy Shrimp Roll, which is my most requested roll by those for whom I make sushi!) The tart tuna salad goes absolutely wonderfully with the juicy crunch of the lettuce and the sweet/salty taste of the sumeshi. Believe me, it is heavenly! My mouth is watering just thinking about it. I must have eaten 3 or 4 rolls of this…

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 leaves lettuce
• 3 cans tuna
• mayonnaise and mustard
• anything else you like putting in your tuna salad

Cooking Directions

1. Cook sushi rice.
2. Open the tuna cans carefully, and drain.
3. Mix the tuna with mayonnaise, mustard, and anything else you like putting in your tuna salad, to taste.
4. Wash the lettuce.
5. Roll the sushi.
   For your fillings, place a couple of lettuce leaves on the sumeshi-covered nori and place about half a can of tuna salad- then roll the sushi as you normally would.
6. Serve and enjoy!

Unagi Philly Roll

Article Contributor: sushiday.com

In a time long, long past, one of our readers suggested a roll that combines unagi (eel) and cream cheese. (Okay so it was only 4 months ago, but that’s almost SushiDay’s entire lifetime!) We finally got around to trying it, and Son and I definitely agree – it’s really good! It tastes very similar to the Philadelphia Roll, so this is a great alternative for those who aren’t so fond of fish but like unagi! (Yvo, you can make this for your boyfriend! )

It’s back to school again! … and I’m sick. I caught a cold from Son, who caught it from my little brother (we were over at my parent’s house last week), so now I’m coughing my head off! Bleh. It’s alright though, at least I didn’t get sick until the end of spring break!

Makes 6 rolls, or 36-48 pieces.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 package frozen unagi
• 4 oz cream cheese

Cooking Directions

1. Cook sushi rice.
2. Cook the unagi according to the directions on the package.
3. Slice the unagi into thin strips, about 1/2 inch wide.
4. Cut cream cheese into thin sticks, about 1 cm wide.
5. Roll the sushi, using unagi and cream cheese as your fillings.
6. Serve with shoyu, wasabi, green onion, and ginger if desired. Enjoy!