Spicy Tuna Rolls

he basic concept for all the sushi rolls are similar, but the details often differ.  Typically, spicy tuna roll is made of 3 main ingredients.  Sushi rice (steamed rice seasoned with sushi vinegar), nori (seaweed), and sashimi-grade tuna.

Spicy Tuna Roll

Ingredients

• 1½ cups sushi rice (Recipe)
• 4 oz sashimi-grade tuna (4 oz = 113 g)
• 3 tsp Sriracha sauce
• ½ tsp sesame oil
• 2 green onions/scallions (cut into thin rounds)
• 1 sheet nori (seaweed) (cut in half crosswise)
• 2 Tbsp white sesame seeds (roasted/toasted)
• Spicy Mayo (Recipe)

Equipment

• bamboo mat

Tezu (vinegared hand-dipping water)

• 1/4 cup water
• 1 Tbsp rice vinegar

Instructions

1. Gather all the ingredients.  For complete guide to make sushi rice, please check sushi rice recipe.
2. Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).
3. In a medium bowl, combine the tuna, Sriracha sauce, sesame oil, and some of green onion (save some for topping).
4. Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
5. Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.
6. Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
7. With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)
8. Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.

Recipe Notes

Please note that time spent for preparing rice is not included in prep/cook time.

Cover the sushi rice and the completed rolls with a damp cloth at all times to prevent from drying.

Recipe by Namiko Chen of Just One Cookbook. 

http://www.justonecookbook.com/spicy-tuna-roll/