Red Dragon Recipe
spicy tuna, tempura crunch, cucumber, tuna sashimi, spicy mayo, sriracha
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Ingredients
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Base Ingredients
Spicy Tuna Mixture
Crunchy Topping
Garnish
Method
Prepare Sushi Rice
- 1
Rinse and Cook
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. Once cooked, let it sit for 10 minutes.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a spatula. Allow the rice to cool to room temperature.
Prepare Spicy Tuna
- 3
Chop Tuna
Dice the sushi-grade tuna into small cubes and place them in a mixing bowl.
- 4
Mix Ingredients
Add mayonnaise, sriracha, sesame oil, chopped green onion, and soy sauce to the diced tuna. Mix well until all ingredients are combined and the tuna is evenly coated.
Assemble the Red Dragon
- 5
Lay Out Ingredients
On a clean surface or bamboo mat, spread a sheet of nori (seaweed) and layer a portion of sushi rice evenly over it, leaving about 1 inch at the top.
- 6
Add Spicy Tuna and Cucumber
Place a generous amount of the spicy tuna mixture in the center of the rice, followed by thinly sliced cucumber.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 8
Top with Tempura Flakes
Once rolled, cut the sushi into bite-sized pieces, and sprinkle tempura flakes on top.
Serve
- 9
Drizzle and Garnish
Drizzle spicy mayo and sriracha over the top of the sushi pieces. Serve with additional soy sauce on the side for dipping.