Ingredients:
serving size: ~6 rolls
8 oz of chopped tuna (can use tuna steak or sashimi grade tuna)
3 tbsp Kewpie may
2 tbsp of Sriracha (can adjust this amount to your liking)
6 sheets of nori seaweed (sushi / kimbap seaweed – roasted and unseasoned)
1 mini cucumber, thinly sliced the long way
1 avocado, thinly sliced
optional: 1 Korean pickled radish (“Danmuji”) – this goes well in shrimp tempura rolls.
wasabi
sushi rice:
6 cups of cooked sushi rice
3 tbsp of rice vinegar
1 tsp of sugar
1/2 tsp of salt
Directions
1. Prep the sushi rice by allowing the rice to cool to room temperature (if you’re using freshly cooked rice) and mixing in rice vinegar + sugar + salt well.
2. Make the spicy tuna filling by chopping the tuna into smaller pieces and mixing in mayo and Sriracha. Cover and store in fridge until you’re ready to assemble your rolls.
3. Prep your vegetable ingredients and nori. You can either use the regular nori sheet size or cut the nori in half to make smaller rolls.
4. You can use a bamboo mat to help assemble the rolls or skip using one. Place a piece of nori on the mat or your cutting board with the shiny side of the nori facing down towards the board.
5. Scoop 1/2 cup of rice (if you’re working with the smaller nori size) or 1 cup of rice (if you’re working with the regular nori size) and gently spread on the nori. You want to have a thin layer of rice on 2/3 of the nori and leave 1/3 without rice – on the top end of the nori sheet.
6. Spoon your spicy tuna mixture on top of the rice, slightly below the center of the rice layer closer towards you. Add your vegetable fillings on top – make sure not to pass the center mark of the rice layer. This is to ensure that the filling is covered with the rice layer all around to prevent your roll from easily falling apart.
7. When you’re ready to roll, lift the end of the bamboo mat or nori closer to you up and over the ingredients, while pushing inward the ingredients so that the roll becomes tightly assembled. Continue to roll, putting some pressure as you go, until completely rolled. When done, hold firmly together for a minute and place the end of the nori without rice downward and let it rest on the cutting board for 5 minutes. This helps the loose nori end to stick to the rest of the roll.
8. Cut into smaller portions. Serve with soy sauce and wasabi and enjoy!
