Dan's 49 Roll Recipe
Make Dan's 49 Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a large bowl and rinse 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 sushi rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer covered for about 20 minutes until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Preparing the Filling
- 4
Prepare the Tuna
Cut the fresh tuna into thin strips. Ensure the knife is sharp for clean cuts.
- 5
- 6
Mix Spicy Mayo
In a small bowl, combine mayonnaise with sriracha sauce to taste. Adjust the heat level to your preference.
Assembling the Rolls
- 7
Prepare the Rolling Area
Lay out a bamboo sushi mat and place a sheet of nori on top, shiny side down.
- 8
Spread the Rice
Wet your fingers to prevent sticking. Take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
Add Fillings
In the center of the rice-covered nori, layer the tuna, avocado, cucumber, and a thin line of cream cheese. Drizzle with spicy mayo.
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and begin to roll away from you, applying gentle pressure to form a tight roll. Roll until the exposed edge of the nori is reached.
- 11
Seal the Roll
Moisten the edge of the nori with a little water to help seal the roll. Press firmly to secure it.
- 12
Slice the Roll
Using a sharp, wet knife, cut the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serving
- 13
Garnish and Serve
Sprinkle sesame seeds on top of the rolls. Serve with soy sauce, pickled ginger, and wasabi on the side.
