Spicy tuna roll

Spicy tuna roll

By
From
JapanEasy
Makes
2 rolls
Photographer
Laura Edwards

I chose this modern American sushi shop classic mainly to illustrate the technique of making makizushi – sushi rolls – because once you know it, you can fill them with pretty much anything. I like spicy tuna rolls because… well, because they’re just delicious. Not exactly the pinnacle of sushi art, but they’re probably the sushi I crave the most.

By the way, this is also really tasty with queenie scallops in place of tuna.

Have you ever rolled up a newspaper to swat a fly? This is as not difficult as that (the rolling bit, not the swatting bit)

Ingredients

Quantity Ingredient
100g fresh tuna, diced
2 spring onions, chopped
2 tablespoons mayonnaise
1 tablespoon sriracha or similar hot chilli sauce, (or more or less, to taste)
1 teaspoon toasted sesame seeds
1 sheet nori, cut in half lengthways
200g Sushi rice

Method

  1. Stir together the tuna, spring onions, mayo, sriracha and sesame seeds.
  2. Have a bowl of water handy – you will use this to wet your hands to keep the rice from sticking to your fingers. Lay the nori shiny side down on a dry, clean tea towel or cloth napkin. Rub your hands with water and shake off any excess, then use your fingers to spread the rice out in an even layer on the nori, leaving a gap of about 3 cm uncovered along the far edge of the nori (you will use this to seal the roll).
  3. Spread the spicy tuna mixture over the rice along the near edge, about 1 cm from the edge. Now we roll. Use the tea towel to curl up the edge of the nori, over the filling, tightening the roll as you go with gentle pressure. When you’ve rolled to the far edge of the nori, use a little (just a little) water on your fingers to dampen the exposed nori, and press the roll together to seal. With a little luck you’ll have a tight, structurally sound spicy tuna roll – slice with a sharp, wet knife, and enjoy with typical sushi accoutrements.
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