Chili Tuna Maki



  • 3/4 cup mirin
  • 3/4 cup sugar
  • 3/4 cup Kikkoman soy sauce


Bamboo Sushi Mat

  • Seaweed sheet or Nori
  • Japanese rice
  • San Marino Chili Corned Tuna
  • Cucumber, cut into half inch strips
  • Ripe mangoes, cut into half inch strips
  • Wasabi



  1. In a small sauce pan, whisk in mirin, sugar and Kikkoman soy sauce. Simmer gently until it reduces to almost half the amount. Cool and chill until ready to use.
  2. Place bamboo mat on a clean surface. Put nori sheet top of mat with long side facing you.
  3. Spread a thin layer of rice on the surface of the nori sheet leaving about an inch on top.
  4. Layer about an inch of San Marino Chili Corned Tuna in the middle of the sheet horizontally. Follow the same line with the mango and cucumber strips.
  5. Roll the mat and make a tight roll, sealing the ends with a bit of water.
  6. Transfer the roll onto a cutting board. Rub a knife using a damp paper towel before slicing the roll into equal portions.
  7. Plate and serve with the sauce drizzled on the plate and some wasabi.