Spicy Tuna Roll

Langkah-langkah

1. Gather all the ingredients. For this recipe, you‘ll need 1½ cups sushi rice (cooked and seasoned). We'll make 2 rolls, each roll requires ¾ cup (110 g) of the prepared sushi rice.

2. Cut 4 oz sashimi-grade tuna into ¼-inch (0.5-cm) cubes. Alternatively, you could mince the tuna instead.

3. Combine the tuna, 3 tsp sriracha sauce, ½ tsp toasted sesame oil, and most of the sliced 2 green onions/scallions in a medium bowl. (Set aside some sliced scallions for garnish).

4. Set out a bamboo sushi mat with the slats running sideways and place a sheet of plastic wrap on top. Cut 1 sheet nori seaweed in half crosswise and place a half sheet, shiny side down, on the plastic film. Wet your fingers in the tezu* and spread ¾ cup (110 g) sushi rice evenly onto the nori with your hands. Sprinkle the rice with 1 Tbsp toasted white sesame seeds.Nami's Tip: Make the vinegared water for dipping your fingers (tezu) by combining 1 cup water and 1 Tbsp rice vinegar in a small bowl. Set aside. Wetting your fingers prevents the rice from sticking as you roll the sushi.

5. Flip over the nori sheet so the rice side is face down on the plastic wrap. Line up the nori with the bottom edge of the sushi mat. Place each portion of the tuna mixture in a thin row along the bottom edge of the nori.

6. Keeping the filling in place with the fingers of both hands, lift the bottom edge of the sushi mat with your thumbs. Then, quickly roll the nori tightly over the tuna filling to cover completely. Tuck in the bottom edge of the nori and the mat, and pull the opposite end of the mat to maintain gentle pressure. Next, lift away the bottom edge of the mat (and plastic). Continue to roll the sushi forward into a tight cylinder, all the while maintaining gentle pressure on the mat. After you finish, place the mat on top and gently squeeze the roll to set the shape. Repeat to make the second roll.Nami's Tip: If you sushi roll falls apart easily, you may need to squeeze it tighter while you roll.

7. Use a very sharp knife to cut the roll in half crosswise, then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. To keep the rice from sticking to your hands, you can dip your fingers in tezu or cover the roll with plastic wrap and slice through it. Put a dollop of Homemade Spicy Mayo on top of each sushi piece and top with the remaining green onion.

8. It‘s best to enjoy sushi rolls the same day you make them. Rice gets hard and dry in the refrigerator. If you really want to keep sushi rolls in the fridge, my recommendation is to cover them with plastic and a thick kitchen towel, so the rice will stay cool and safe, but not become too cold.