First Time Making Sushi at Home 🍣 Easy Shichimi Tuna Maki Roll

I made sushi for the first time! 🍣
In this video, I try making Shichimi Tuna Maki — a simple, beginner-friendly sushi roll you can make at home.
Perfect for anyone who wants an easy tuna sushi recipe with step-by-step instructions.

Full recipe is included in the description.
If you enjoy sushi, cooking, or daily vlogs, this video is for you!

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🧾 Ingredients (4-8 rolls)

🍚 *Rice*
2 dl sushi rice (short-grain)
2.5 dl water
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt

🐟 *Filling*
1 can tuna, drained
2 tbsp mayonnaise (Kewpie or regular)
1/2–1 tsp shichimi togarashi (optional)
A pinch of salt
A small splash of soy sauce (optional)
1/2 cucumber or carrot, cut into thin sticks
Chopped spring onion (optional)

📦 *Other*
4 sheets of nori
Water for sealing the roll
Sushi mat (makisu)

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🍣 *Instructions*

1️⃣ *Cook the Rice*
1. Rinse the rice well until the water runs almost clear.
2. Cook the rice with 2.5 dl of water on low heat for 12–15 min.
3. Let it rest covered for 10 min.
4. Mix rice vinegar, sugar, and salt → fold gently into the rice.
5. Let cool to room temperature.

2️⃣ *Prepare the Filling*
1. Mix the drained tuna with mayonnaise and a pinch of salt.
2. Add shichimi and soy sauce if you like.
3. Add spring onion (optional).

👉 If you want a warm filling: heat the tuna + mayo in a pan for 1–2 minutes before rolling.

3️⃣ *Assemble the Roll*
1. Place a nori sheet on the sushi mat, shiny side down.
2. Spread a thin layer of rice on 3/4 of the sheet.
3. Add the tuna filling + vegetable sticks in the center.
4. Wet the top edge of the nori.
5. Roll tightly using the sushi mat.
6. Cut into 6–8 pieces with a sharp knife.

4️⃣ *Serve*
Serve immediately with soy sauce, wasabi, and pickled ginger.
If you use a warm filling, eat right away so the nori stays firm.

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💡 *Tip:*
Shichimi is optional — leaving it out makes the maki milder and more traditional.
You can use cold or room-temperature tuna if you don’t want a warm filling.

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