Akami Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Akami Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz sushi-grade akami (tuna), finely diced; 2 tbs moso hot sauce; 1 tbs mayonnaise (preferably Japanese Kewpie); 1 tsp sesame oil; 2 tbsp scallions, thinly sliced; 1 tsp toasted sesame seeds; 1 tsp fine sea salt; 1 tsp fresh lime juice; 4 each nori sheets, full-size; 2 cups sushi rice (cooked, seasoned); 0.5 each cucumber, julienned; 1 each avocado, sliced; 0.5 cup microgreens or mizuna; 2 tbsp pickled ginger (gari), for serving; 1 tsp wasabi (optional), for serving; 2 tsp extra moso hot sauce (for drizzle)

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time25m

Serves4

moso hot sauce

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Ingredients

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Spiced Akami (tuna) filling

8 oz sushi-grade akami (tuna), finely diced

2 tbs moso hot sauce

1 tbs mayonnaise (preferably Japanese Kewpie)

1 tsp Toasted sesame oil

2 tbsp scallions, thinly sliced

1 tsp toasted sesame seeds

1 tsp fine sea salt

1 tsp Fresh lime juice

Hand roll assembly

4 each nori sheets, full-size

2 cups sushi rice (cooked, seasoned)

1/2 each cucumber, julienned

1 each avocado, sliced

1/2 cup microgreens or mizuna

2 tbsp pickled ginger (gari), for serving

1 tsp wasabi (optional), for serving

2 tsp extra moso hot sauce (for drizzle)

Method

Spiced Akami (tuna) filling

Prepare tuna

Keep tuna chilled until ready. Using a sharp knife, finely dice the sushi-grade akami into small 1/4-inch pieces. Place diced tuna in a chilled bowl to preserve texture.

Season

Add 2 tablespoons moso hot sauce, 1 tablespoon mayonnaise, 1 teaspoon toasted sesame oil, 1 teaspoon fine sea salt, and 1 teaspoon fresh lime juice to the diced tuna. Gently fold to combine, being careful not to mash the fish. Taste and adjust heat by adding up to 1 additional teaspoon of moso hot sauce if desired.

Finish filling

Stir in 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds. Cover and keep chilled while you prepare the rolls. Let the flavors rest 5–10 minutes for best integration.

Hand roll assembly

Prepare nori and rice

Have one full-size nori sheet cut in half widthwise (so you have two rectangles about 4.5 x 8 inches) if you prefer smaller hand rolls; for standard cones use full sheets. Wet your hands lightly with water mixed with a little rice vinegar to prevent sticking. Take about 1/2 cup of seasoned sushi rice and shape it into a small oblong mound near one corner of the nori (for cone shape place rice at the bottom corner).

Layer vegetables

On top of the rice, lay 2–3 thin slices of avocado, a few julienned cucumber strips (about 1–2 tablespoons), and a small pinch (about 1–2 tablespoons) of microgreens or mizuna. These provide crunch and balance to the spicy tuna.

Add spiced akami

Spoon about 2 ounces (roughly 1/4 cup) of the spiced akami mixture on top of the rice and vegetables. Do not overfill; the roll should be easy to close with one hand.

Drizzle and finish

Lightly drizzle 1/2 teaspoon of extra moso hot sauce over the tuna for visual heat and an additional pop of flavor. If desired, add a small dab of wasabi and a slice of pickled ginger on the side when serving.

Roll into cone

Using your fingers, fold the nori over the filling to form a cone-shaped hand roll (temaki). Seal the edge with a few grains of rice or a very light smear of water. Serve immediately so the nori stays crisp. Repeat to make a total of 4 hand rolls.

Serve

Arrange the hand rolls on a platter with remaining pickled ginger and wasabi. Provide extra moso hot sauce for anyone who wants more heat and a small bowl of soy sauce for dipping.