Step By Step Spicy Tuna Roll

Step-by-Step Spicy Tuna Roll

This recipe creates a delicious and easy homemade spicy tuna roll.

Ingredients:

• For the Sushi Rice:
  • 2 cups uncooked short-grain sushi rice
  • 2 ½ cups water
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 ½ teaspoons salt
• For the Spicy Tuna Filling:
  • 5 ounces can tuna in water, drained and flaked
  • 1 tablespoon mayonnaise
  • 1 tablespoon sriracha sauce (adjust for desired spice level)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 scallion, thinly sliced
• For Rolling:
  • 6 sheets nori (dried seaweed)
  • Bamboo sushi mat
  • Bowl of water

Cooking Guide:

1. Cook the Sushi Rice:

   • In a pot, combine rice, water, rice vinegar, sugar, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
   • Remove from heat and let stand for 10 minutes, covered.

2. Prepare the Spicy Tuna Filling:

   • In a bowl, combine flaked tuna, mayonnaise, sriracha, soy sauce, sesame oil, and scallion. Mix well.

3. Assemble the Roll:

   • Place a bamboo sushi mat on a flat surface. Cover the mat with a sheet of plastic wrap (for easy cleaning).
   • Wet your hands with water to prevent sticking. Spread a thin and even layer of rice over about ¾ of the nori sheet, leaving a 1-inch border at the top.
   • Place a line of spicy tuna filling slightly off-center, closest to you.

4. Roll the Sushi:

   • Using the bamboo mat as an aid, carefully roll the nori sheet up and over the filling, starting from the end with the filling.
   • Moisten the top edge of the nori with a little water to seal the roll.
   • Gently squeeze the roll to form a compact shape.

5. Slice and Serve:

   • Using a sharp knife dipped in water, cut the roll into 6-8 even pieces.
   • Serve immediately with soy sauce, wasabi paste, and pickled ginger (gari).

Tips:

• Use sushi-grade tuna for the freshest flavor. If unavailable, canned tuna packed in water is a good alternative.
• Adjust the amount of sriracha to your desired spice level.
• For a richer flavor, toast some white sesame seeds in a dry pan until golden brown and sprinkle them over the rice before adding the filling.
• Wet your knife in between slices to prevent tearing the roll.
• If you don’t have a bamboo sushi mat, you can use a clean kitchen towel instead.
• This recipe can be easily doubled or tripled to make more rolls.
• Leftover spicy tuna filling can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to enjoy the rolls fresh for the best texture.

Enjoy your delicious homemade Spicy Tuna Rolls!