Ingredients:
- For Sushi Pilaf
- 1 glass of Fine Bulgur
- 3 glasses of hot water (to boil bulgur)
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1 coffee spoon of salt
- For Tuna Sushi
- Canned tuna fish
- Onions
- Mayonnaise
- Wasabi
- Cucumber
- Lettuce leaves
- For Salmon Sushi
- Fumed Salmon
- Avocado
- Mayonnaise
- Lettuce leaves
- For Rolling
- 2 leaves of nori
- For Serving
- ½ glass of soya sauce
- 3 g wasabi
- 50 g ginger pickle
1-To make sushi pilaf, boil bulgur approximately for 15-20 minutes with water, take it into a wire screen and drain its water. Blend the boiled bulgur in a cup with the mix you prepared with rice vinegar, sugar and salt.
2-To prepare tuna fish sushi, chop onion in a very fine manner. Mix tuna fish with mayonnaise. Divide cucumber into 4 equal pieces longwise after peeling its bark. Wet your fingers with little water and splatter onto nori leaves.
4-Then, lay tuna fish on the pilaf as 2 cm width. Place cucumber on one side of tuna fish and lettuce leaf on the other side and roll nori leaf.
5-To prepare salmon sushi, lay the nori and pilaf in the same form. Overlay mayonnaise on top and place the salmon.
6-If you place the salmon by leaving 1.5-2 cm space from pilaf then, rolling will be easier.
7-Roll it by placing avocado you sliced and lettuce leaf. Serve with soya sauce, wasabi and ginger pickle.