Sea Grill Recipe
Chef's spicy tuna, cream cheese, avocado, and rice topped with unagi sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spatula. Allow the rice to cool to room temperature.
- 3
Prepare the Fillings
Slice the avocado and cream cheese into thin strips. If using store-bought spicy tuna, ensure it's well mixed and ready to use.
- 4
Assemble the Sea Grill
Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Layer the spicy tuna, cream cheese, and avocado in the center of the rice.
- 5
Roll the Sushi
Using the mat, carefully roll the sushi away from you, applying gentle pressure to create a firm roll. Seal the edge of the nori with a bit of water.
- 6
Slice and Serve
Using a sharp knife, slice the sushi roll into bite-sized pieces. Drizzle unagi sauce over the top, and garnish with sesame seeds and chopped green onions. Serve immediately.
