Kyoto Roll Recipe
Inside: Spicy Tuna, Cucumber, Avocado Top: Salmon, Spicy Ponzu Sauce, White Onion, Green Onion, Chili Powder
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Ingredients
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Sushi Filling
Sushi Topping
Sushi Rice and Nori
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to package instructions, typically using 2.5 cups of water for 2 cups of rice.
- 2
Season Sushi Rice
Once the rice is cooked, let it cool slightly, then mix in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir gently to avoid breaking the rice grains.
Prepare Filling
- 3
- 4
Mix Spicy Tuna
In a bowl, mix the spicy tuna with a bit of sriracha or your preferred spicy mayo to taste.
Assemble Sushi Roll
- 5
Lay out Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 6
Add Sushi Rice
Wet your hands to prevent sticking, and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
- 7
- 8
Roll Sushi
Using the bamboo mat, carefully lift the edge closest to you and start rolling away from you, pressing gently but firmly, until the roll is complete. Seal the edge with a little water.
- 9
Slice Sushi Roll
Using a sharp knife, slice the roll into 6-8 pieces, wetting the knife between cuts to make it easier.
Prepare Toppings
- 10
- 11
Top Sushi Roll
Arrange the sliced salmon over the top of each sushi roll. Drizzle with spicy ponzu sauce and sprinkle with chili powder. Add the sliced white onion and green onion on top for garnish.
