Spicy Tuna Roll

  • 30 Nov - 06 Dec, 2019
  • Mag The Weekly
  • Cookery


· 1½ cup sushi rice

· 115g tuna

· 3 teaspoons

sriracha sauce

· 2 teaspoons chopped green onion

· ½ teaspoon

sesame oil

· 1 sheet nori

· 2 tablespoons roasted sesame seeds

· Spicy mayo

· Bamboo mat

· ¼ cup tezu (vinegar water)

· 2 teaspoons rice vinegar


Cut the tuna into cubes. In a medium bowl, combine the tuna, sriracha sauce, 1 teaspoon green onion, and sesame oil. Lay a sheet of nori on the bamboo mat. Wet your fingers in tezu, and spread half of the rice evenly onto nori sheet. Then, sprinkle the rice with sesame seeds. Next, 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. Then, place half of the tuna mixture at the bottom end of the nori sheet. Hold the bottom edge of the bamboo mat while keeping the fillings in place with your fingers and roll the sushi into a tight cylinder. Then, lift the edge of the bamboo mat, and continue to roll it forward while you keep gentle pressure on the mat. With a sharp knife, cut the roll in half and then cut each half into 3 pieces. Finally, put a dollop of spicy mayo on top of each sushi, and garnish with the remaining green onion.