Tropical Roll Recipe
TUNA, CREAM CHEESE, SCALLION ROLL, TOPPED WITH KIWI SLICES
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Ingredients
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Sushi Rice & Seasoning
Filling
Assembly & Topping
Tools (not eaten)
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Rinse 2 cups short-grain sushi rice under cold water until the runoff is clear. Drain and place rice in a rice cooker or pot with 2.25 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest 10 minutes off heat.
- 2
Season rice
While rice cooks, warm 3 tbs rice vinegar with 1.5 tbs sugar and 1 tsp salt in a small pan just until sugar dissolves; do not boil. Transfer cooked rice to a wide nonreactive bowl, gently fold in the vinegar mixture with a rice paddle using cutting-and-fanning motions to cool slightly. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).
Filling
- 3
Prepare tuna filling
Pat 8 oz sashimi-grade tuna dry and dice into small 1/4-inch pieces. In a bowl combine diced tuna with 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tbs mayonnaise and 1/4 tsp black pepper. Taste and adjust seasoning lightly — keep mixture slightly firm (not saucy).
- 4
Prepare cream cheese and scallions
Cut 4 oz cream cheese into long thin strips approximately the length of the nori sheet. Trim and julienne 3 scallions into thin batons. Reserve a few scallion pieces for garnish if desired.
Assembly & Topping
- 5
Set up
Place a bamboo sushi mat on your work surface and cover it with plastic wrap to prevent rice sticking. Lay a nori sheet shiny side down on the mat.
- 6
Spread rice
With wet hands, take about 1/2 cup of seasoned sushi rice and evenly press it onto the nori sheet leaving a 1-inch strip at the far edge free of rice. Press the rice into a thin, even layer about 1/4 inch thick.
- 7
Add filling
About 1 inch from the near edge (closest to you), arrange a line of the tuna mixture down the center of the rice layer. Lay 2 strips of cream cheese alongside the tuna and scatter a few julienned scallions on top of the filling. Do not overfill — keep a narrow line so rolls close cleanly.
- 8
Roll
Lift the bamboo mat edge nearest you and begin to roll away from you, tucking the filling with your fingers to form a tight cylinder. Use the mat to apply even pressure and roll until the seam meets. Press gently to shape the roll. Repeat for remaining nori sheets and fillings (makes 4 rolls).
- 9
Wrap with plastic for topping
Wrap each rolled sushi tightly in plastic wrap and chill in the refrigerator 10 minutes to firm up — this makes cleaner slices and helps kiwi adhere.
- 10
Prepare kiwi
Peel 2 kiwis and slice them very thinly (about 1-2 mm). If slices are small, overlap 2 slices per roll slice when topping. Keep slices on a plate; if they dry, brush lightly with a few drops of water.
- 11
Slice and top
Unwrap one roll and using a very sharp wet knife, slice the roll into 6-8 equal pieces (wet the blade between cuts). Place a thin kiwi slice over each piece, pressing gently to adhere. Repeat for remaining rolls. If desired, sprinkle 1 tsp toasted sesame seeds over topped kiwi and a few reserved scallion threads for color.
- 12
Plate and serve
Arrange Tropical Rolls on a serving plate with soy sauce, pickled ginger and wasabi on the side. Serve immediately. Leftovers: store refrigerated, covered, up to 24 hours (kiwi may brown, best eaten same day).