Spicy Tuna Roll Recipe
sushi grade ahi, hand-rolled tempura sushi
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Ingredients
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Sushi Rice
Spicy Tuna Filling
Tempura Batter
Assembly
Method
Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce heat, cover, and simmer for 18–20 minutes. Let it sit covered for 10 minutes after cooking.
- 2
Season the Rice
In a small saucepan, gently heat the rice vinegar, sugar, and salt until dissolved. Do not boil. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool. Set aside at room temperature covered with a damp cloth.
Spicy Tuna Filling
- 3
Prepare the Tuna
Finely dice the sushi-grade ahi tuna into small cubes. In a mixing bowl, combine the tuna with sriracha, mayonnaise, sesame oil, and chopped green onions. Mix well and refrigerate until ready to use.
Tempura Batter
- 4
Make the Batter
In a mixing bowl, whisk together flour, cornstarch, and baking powder. In a separate bowl, lightly beat the egg and add ice cold water. Combine the wet and dry ingredients, mixing just until incorporated. Do not overmix; lumps are okay.
Assembly
- 5
- 6
Roll the Sushi
Lift the edge of the mat closest to you and begin rolling it forward, pressing gently but firmly to form a tight roll. Seal the edge with a bit of water. Repeat with remaining ingredients to form 4 rolls.
- 7
- 8
Slice and Serve
Using a sharp, wet knife, slice each roll into 6–8 pieces. Serve immediately with soy sauce, pickled ginger, and wasabi.
