Fiery Spicy Tuna Rolls with sashimi tuna in sesame Sriracha sauce, topped
with spicy mayo.
10 Min + marinating
1½ cups sushi rice (cooked and seasoned)
4 oz sashimi-grade tuna (4 oz = 113 g)
3 tsp Sriracha sauce
½ tsp sesame oil (roasted)
2 green onions/scallions (cut into thin rounds)
1 sheet nori (seaweed) (cut in half crosswise)
2 Tbsp toasted white sesame seeds
Spicy Mayo (Tezu vinegared hand-dipping water) ¼ cup water
1 Tbsp rice vinegar
You need make your vinegar water used for dipping your hands in. ¼ cup water and 1 Tbsp rice vinegar in a bowl. Keep using the water throughout the process to avoid the rice from sticking to your hands.
Cut the tuna into small cubes about 0.5cm, or you may mince the tuna if you prefer.
Combine the cubed or minced tuna in a bowl, along with the Sriracha sauce, sesame oil, and some green onion but remember to keep some green onion for topping later.
Lay down your nori sheet with the shiny side down on your bamboo mat. Remember to wet your fingers again, and spread some sushi rice on the nori. Once your sushi rice is evenly spread, you can sprinkle some sesame seeds over it.
Turn over your nori sheet so that the rice side is facing down, and aline the edge of the nori with the bottom end of the bamboo mat. Now take half your tuna mix and put it at the end of the nori sheet (to view images click the link below to see the original recipe with images or what the youtube video).
Now grab the bottom edge of the bamboo mat making sure that your fingers are keeping the fillings in place and roll tightly.
Cut your roll in half with a very sharp knife and then cut it again into 3 pieces. With a very sharp knife, cut the roll in half and then cut each half into 3 pieces.
Place some of your spicy mayo on top of each sushi piece along with some green onions and enjoy!