• Miwa


What's your favorite filling for the sushi roll??

Today, I'm introducing tuna mayo and tamago sushi roll which is my family's favorite!

You need a little practice making sushi roll but definitely will be a crowd's favorite for sure if you make for holidays!


<Yield> 2 servings

<Prep time> 15 mins ( not including the time for cooking rice)

<Cook time> 5 mins


Sushi rice

160g of sushi rice

160cc of water

2 tbsp of sushi vinegar

Sushi vinegar

2 tbsp of rice vinegar without MSG

½ tsp of salt

1 tbsp of sugar

Tuna mayo

canned tuna

2 tbsp mayonnaise without MSG

1 tsp soy sauce


1 cucumber

2 sheets of nori seaweed


1; Rinse the sushi rice and soak in water for 1hour. Cook the rice.

2; Mix rice vinegar, salt and sugar to make sushi vinegar.

3; Mix 1 and 2 when the rice is still steaming hot.

4; On the nori seaweed, spread sushi rice with fingers or spoon. Make sure to leave the space 1 inch on top, ½ inch on bottom. Line your fillings. Roll the sushi. Cut into bite size pieces.

Enjoy with soy sauce and wasabi!

<Miwa’s tips> ※Watch more on YouTube!

・Rice vinegar and sushi vinegar are totally different things. Make sure you got the right one!

・Please use sushi sticky rice. Learn more of how to cook the sushi rice on here!

・How to make TAMAGOYAKI! Watch this!

・I'm showing each steps and more tips on video. Watch the video before you make to achieve it successfully in your kitchen!

<Storage time>

Store it in a air-tight container in the fridge for 1 day after it’s made. The rice will get dry after a couple of hours.

MIWA 2020/ 12 /09




©2019 by MIWA's Japanese Cooking Class. Created by Wix.com