Spicy ‘ahi Roll Recipe
Spicy ‘ahi roll with takuan, yama gobo or mountain burdock and truffle kabayaki sauce.
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Ingredients
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Sushi Rice
Spicy ‘Ahi Filling
Truffle Kabayaki Sauce
Nori and Garnish
Method
Preparing Sushi Rice
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once cooked, transfer the rice to a bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold to combine. Allow to cool.
Making Spicy ‘Ahi Filling
- 3
Prepare the Ahi Tuna
Dice the ahi tuna into small pieces and mix with Sriracha and mayonnaise in a bowl. Adjust the spiciness according to taste.
- 4
Prepare Takuan and Yama Gobo
Cut the takuan into thin strips and slice the yama gobo into thin matchsticks.
Making Truffle Kabayaki Sauce
- 5
Combine Sauce Ingredients
In a small saucepan, mix soy sauce, mirin, and sugar. Bring to a gentle boil and let it simmer until slightly thickened. Remove from heat and stir in truffle oil.
Assembling the Rolls
- 6
Roll the Sushi
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a line of spicy ‘ahi filling, takuan, and yama gobo along the center of the rice. Roll tightly using the mat to help.
- 7
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Drizzle with truffle kabayaki sauce, and garnish with sesame seeds and chopped scallions before serving.
