Spicy Tuna Roll
1 ½ cup sushi rice (cooked and seasoned).
*each roll requires ¾ cup sushi rice.
4oz tuna poke
3 tsp sriracha sauce
½ tsp sesame oil, roasted
2 green onions/scallions (cut into thin rounds)
1 sheet nori. (each roll requires half sheet; cut in half crosswise)
2 Tbsp toasted white sesame seeds
¼ cup water (4 Tbsp)
2 tsp rice vinegar
For Vinegar Water for Dipping Fingers (Tezu)
Gather all ingredients. Cover the sushi rice with a damp cloth at all times to prevent it from drying. Cover your bamboo sushi mat with plastic.
Make vinegar water for dipping fingers (Tezu) by combining ¼ cup (4 Tbsp) water and 2 tsp rice vinegar in a small bowl. Dipping your fingers prevents rice from sticking to them.
In a medium bowl, combine the tuna poke, Sriracha sauce, sesame oil, and some green onion (save some for topping).
Lay a sheet of half nori, shiny side down, on the bamboo mat. Wet your fingers in Tezu and spread ¾ cup of the rice evenly onto the nori sheet. Sprinkle the rice with sesame seeds.
Turn the sheet of nori over so that the rice side is facing down. Line the edge of the nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.
Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. When you cut sushi rolls, dip your fingers in Tezu or cover the roll with plastic, so the rice won't stick to your hands.
Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.
Recipe via Just One Cookbook