Spicy Tuna Roll

Course: Dinner, Lunch, PartyCuisine: JapaneseDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Make Sushi Rice
  • Prepare sushi vinegar by mixing vinegar, sugar and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. And then cool it.
  • Spread the hot steamed rice into a large plate or a large bowl.
    *Use a nonmetallic bowl to prevent any interaction with rice vinegar. 
  • Sprinkle the vinegar mixture over the rice and fold the rice with a shamoji (rice spatula) quickly. Be careful not to smash the rice.
  • Make Sushi Rolls
  • Chop the raw tuna into small cubes, and combine with the Chilli sauce, sesame oil and lemon juice in a bowl and mix.
  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.


    Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place 1/4 of the tuna mixture lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
  • Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
    Sprinkle with roasted sesame.
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.
  • Garnish scallions and enjoy with soy sauce.
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