Low-Acid Tuna Rolls

Low key wasn’t the biggest fan of sushi until about a year ago, but now, I simply can't get my fill of it. And you know what sparked this newfound love? The California roll. Seriously, where has this culinary gem been hiding all my life?

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Lower-Acid Tuna Rolls

Ingredients

• 2 sheets of nori seaweed
• 1 cup sushi rice, cooked
• 1 can tuna
• 2 tablespoons mayonnaise (you can use smashed avocado)
• 1 tablespoon Furikake seasoning
• 1 parsnip, julienned
• 1 carrot, julienned
• Coconut amino or soy sauce

Instructions

1. Cook the sushi rice according to the package instructions and let it cool to room temperature.
2. Julienne the parsnip and carrot into thin strips.
3. In a bowl, mix the flaked tuna with mayonnaise until well combined. You can adjust the amount of mayo to your preference.
4. Place a bamboo sushi rolling mat or parchment paper on a flat surface.
5. Lay a sheet of nori seaweed shiny side down on the rolling mat or parchement paper.
6. Moisten your hands with water to prevent sticking, then spread half of the cooked sushi rice evenly over the nori sheet, leaving a small border at the top edge.
7. Sprinkle half of the Furikake seasoning evenly over the rice.
8. Arrange half of the julienned parsnip, carrot, and tuna mixture in a line across the center of the rice.
9. Starting from the bottom edge closest to you, lift the edge of the rolling mat with your thumbs while holding the fillings in place with your fingers. Roll the sushi tightly away from you, using parchment paper to shape it into a tight cylinder.
10. Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep it clean.
11. Repeat the process with the remaining ingredients to make the second roll.
12. Arrange the sliced Tuna Rolls on a plate. Serve with coconut aminos, pickled ginger, and wasabi on the side, if desired.