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Ingredients
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Sushi Rice
Spicy Tuna Filling
Crispy Beef
Maki Assembly
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold to combine. Let it cool to room temperature.
Prepare Spicy Tuna Filling
- 3
Mix Ingredients
In a medium bowl, combine sushi-grade tuna, Sriracha sauce, mayonnaise, sesame oil, and chopped green onions. Mix well until the tuna is evenly coated. Set aside.
Prepare Crispy Beef
- 4
Marinate Beef
In a bowl, combine thinly sliced beef with soy sauce, salt, and black pepper. Allow it to marinate for about 15 minutes.
- 5
Coat with Cornstarch
After marinating, coat the beef pieces in cornstarch, shaking off any excess.
- 6
Fry Beef
In a large frying pan or wok, heat vegetable oil over medium-high heat. Fry the coated beef in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Assemble Maki
- 7
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 8
Add Rice
With wet hands, spread a layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 9
Add Fillings
Place a line of spicy tuna and crispy beef in the center of the rice.
- 10
Roll Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 11
Slice and Serve
Slice the roll into 6-8 pieces. Serve with pickled ginger, soy sauce, and wasabi.
