Crunch Tuna Roll Recipe
Fresh tuna, spice mayo & tempura flake
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Ingredients
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Sushi Rice
Spice Mayo
Tuna and Assembly
Method
Preparing Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the rice cooker instructions or use a pot on the stove. Bring it to a boil, then reduce to low heat, cover, and simmer for about 18-20 minutes until the water is absorbed.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Making Spice Mayo
- 3
Mix Ingredients
In a bowl, combine mayonnaise, sriracha sauce, lemon juice, and sesame oil. Stir until smooth and well combined. Adjust the spiciness by adding more sriracha if desired.
Assembling the Crunch Tuna Roll
- 4
Prepare the Nori
Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on the mat.
- 5
Add Rice
Wet your hands to prevent sticking, take a handful of sushi rice, and spread it evenly over the nori, leaving about 1 inch of space at the top edge.
- 6
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
- 8
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices. Serve with extra spice mayo on the side.
