Spicy Tuna Roll
A staple of modern sushi bars everywhere. Rich, buttery sashimi-grade tuna is minced and heavily folded into a fiery, creamy sriracha-mayo blend, then rolled tightly inside crisp nori seaweed and sushi rice.
Ingredients
- 1.5 cups Seasoned sushi rice
- 1 sheet Nori seaweed cut in half
- 1/3 lb Sashimi-grade Tuna Ahi
- 1 tbsp Spicy mayonnaise
- 1/2 tsp Sriracha
- 1 Green onion finely chopped
- 1/2 tsp Toasted sesame seeds
- 1 Bamboo sushi mat
Instructions
- Prepare the Tuna: Ensure your tuna is incredibly fresh and sashimi-grade. Using a very sharp knife, finely mince the tuna until it has a soft, paste-like consistency.
- Mix the Spicy Filling: In a small bowl, gently fold the minced tuna together with the spicy mayonnaise, Sriracha, and the chopped green onion until the fish is evenly coated in the bright, spicy sauce.
- Prepare the Mat: Place a half-sheet of Nori seaweed rough-side up on a bamboo sushi mat.
- Spread the Rice: Moisten your fingers. Spread an even, thin layer of sushi rice across the Nori, leaving a bare 1/2-inch border at the top edge for sealing.
- Roll and Serve: Spoon the spicy tuna mixture in a thick horizontal line across the center of the rice. Lift the bottom edge of the bamboo mat and roll tightly over the filling. Seal the edge with a dab of water, shape into a firm cylinder, and slice cleanly into 6 pieces using a wet knife.
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