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Ingredients
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Sushi Rice
Spicy Tuna Mix
Vegetables
Nori
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed.
- 3
Season the Rice
In a small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Spicy Tuna Mix
- 4
Chop the Tuna
Dice 8 ounces of fresh sushi-grade tuna into small cubes.
- 5
Make the Mix
In a medium bowl, combine the diced tuna, 2 tablespoons of mayonnaise, 1 tablespoon of Sriracha sauce, 1 teaspoon of sesame oil, and 2 tablespoons of chopped green onions. Mix until well combined. Add soy sauce to taste.
Assemble the Rolls
- 6
Prepare the Nori
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Spread the Rice
Moisten your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
Place a line of spicy tuna mix, thinly sliced cucumber, and a handful of kaiware sprouts across the center of the rice.
- 9
Roll the Sushi
Starting from the bottom, use the bamboo mat to roll the sushi tightly away from you, pressing gently. Seal the edge of the nori with a little water.
- 10
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.