Name: Moxies Beaver Creek Restaurants SPICY TUNA SUSHI ROLL NEW Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups sushi rice (short-grain); 180 ml water (for cooking rice); 1.5 tbs rice vinegar; 1 tsp sugar; 0.5 tsp fine salt; 170 g sushi-grade tuna, finely diced; 2 tbs Japanese mayonnaise (Kewpie); 1 tsp sriracha (or to taste); 0.5 tsp sesame oil; 1 tbs scallions (green parts), finely sliced; 0.5 tsp toasted sesame seeds; 0.5 tsp soy sauce (low-sodium); 0 to taste to taste; 2 sheets nori sheets; 0.25 cups cucumber, julienned (seeds removed); 0.5 unit avocado, thinly sliced; 2 tbs pickled ginger (gari), for serving; 1 tsp wasabi, for serving; 2 tbs low-sodium soy sauce, for dipping; 2 tbs rice vinegar-water (for wetting hands/knife); 1 unit bamboo sushi mat (optional) wrapped in plastic; 1 unit sharp knife

Method

For the rice

Rinse and cook rice

Rinse 1 cup sushi rice under cold water until the runoff is clear. Drain. Combine rinsed rice and 180 ml water in a small pot, bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.

Season rice

While rice rests, mix 1.5 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt until dissolved. Transfer rice to a wide bowl, gently fold in vinegar mixture with a wooden paddle or spatula, fanning to cool to near room temperature. Keep covered with a damp towel to prevent drying.

For the spicy tuna filling

Dry the 170 g diced sushi-grade tuna on paper towel to remove excess moisture. In a bowl combine tuna, 2 tbs Japanese mayonnaise, 1 tsp sriracha (adjust to heat preference), 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1 tbs sliced scallions and 1/2 tsp toasted sesame seeds. Taste and adjust seasoning; add more sriracha or mayo if needed. Cover and refrigerate briefly while preparing rolls so flavors meld.

For the roll assembly

Prepare fillings: slice 1/2 avocado thinly and julienne 1/4 cup cucumber. Keep the rice vinegar-water (2 tbs) nearby to wet your hands and knife to prevent sticking.

Place a nori sheet shiny side down on the plastic-wrapped bamboo mat. Wet your hands with the rice vinegar-water and grab about half the rice (about 1/2 cup). Spread rice evenly over the nori, leaving a 1.5 cm (1/2 inch) border at the far edge. Lightly press — do not compress.

Flip the nori so the rice side is down on the mat (for an inside-out roll). On the nori (seaweed) side near you, arrange half the spicy tuna (about 85 g) in a thin line, add a few cucumber julienne and a couple avocado slices alongside.

Use the mat to roll away from you, tucking the filling in and pressing gently to form a tight roll. Seal the edge with a little water if needed. Repeat with the second nori sheet and remaining rice and filling to make a second roll.

Using a sharp knife dipped in the rice vinegar-water, trim the ends and slice each roll into 6 equal pieces (wet and wipe the knife between cuts for clean slices).

Arrange the sushi on a plate with pickled ginger, wasabi and soy sauce for dipping.

Spicy Tuna Sushi Roll New Recipe