Spicy Tuna Roll
1 ½ cups sushi rice (see the recipe here.)
4 oz. (113g) sashimi-grade tuna
3 tsp. Sriracha sauce
1-2 tsp. chopped green onions
1/2 tsp. sesame oil
1 nori sheet
1-2 Tbsp. white roasted sesame seeds
Spicy Mayo for garnish
Vinegar water for dipping hands (Tezu)
1/4 cup water
2 tsp. rice vinegar
Things you will need
Bamboo sushi mat
Cut the tuna into 1/4 inch cubes (or you can mince the tuna).
In a mixing bowl, combine the tuna, sriracha sauce, green onion and sesame oil.
Wrap the bamboo mat with plastic wrap and place the nori sheet, shiny side down. Dip your hands in tezu (vinegared water) and spread the rice over the nori sheet and sprinkle the sesame seeds.
Turn it over and put half of tuna mixture at the bottom end of the nori sheet.
From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over. Place the bamboo mat over the roll and tightly squeeze the roll.
Wrap the roll with plastic wrap and cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut.