Spicy Tuna Maki* Recipe
avocado, cucumber, quinoa crunch, atomic aioli, scallion (8 pcs)
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Ingredients
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Maki Ingredients
Method
Preparation Instructions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until water runs clear. Cook rice according to package instructions. Once cooked, let it cool slightly and season with rice vinegar, sugar, and salt.
- 2
Make Atomic Aioli
In a small bowl, mix together mayonnaise and sriracha to create the atomic aioli. Adjust the amount of sriracha based on your heat preference.
- 3
Prepare Maki
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread a layer of sushi rice over the nori, leaving about 1 inch at the top edge. Layer with diced tuna, avocado slices, julienned cucumber, quinoa, and a sprinkle of chopped scallions.
- 4
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.
- 5
Slice and Serve
Using a sharp knife, slice the roll into 8 equal pieces. Serve with soy sauce and a drizzle of atomic aioli. Sprinkle sesame seeds on top for garnish.
