Metric:
500gr Rice
( very dry )
225gr Sashimi Quality Tuna
( finely chopped )
60gr Mayonnaise
20gr Spicy Chilli Sauce
10gr Sesame Seeds
4 Nori Sheets
( dried seaweed )
Optional:
2 Spring Onions
( chopped )
TRADITIONAL JAPANESE RECIPE: Spicy tuna is a common name for different rolls of sushi with two things in common: the use of tuna, and a spicy sauce. The tuna this roll is diced into small pieces, so the size of the initial block doesn't matter. For that reason, some places use the cuts of the tuna that aren't big or nice enough to use in other dishes.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cut off the bottom quarter of each Nori Sheet ( reserve the small cut-off pieces for another use ).
02 - Combine the Chopped Tuna, Spring Onion, Mayo and Chilli Sauce.
03 - Centre one Sheet of Nori on a bamboo sushi mat. Wet your hands.
04 - Using your hands, spread a thin layer of Rice on the Sheet of Nori, and press into a thin layer, leaving a 1 to 2cm / 0.4 to 0.8in space at the bottom edge.
05 - Sprinkle with Sesame Seeds.
06 - Arrange 1/4 of the Tuna mixture in a line across the Rice, about 1/3 of the way down from the top of the Nori Sheet.
07 - Wet the uncovered edge of the Nori.
08 - Lift the top end of the mat, and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
09 - Slice the rolls into 2.5cm / 1in pieces using a wet knife. Serve straightaway or place in the fridge till serving.
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| Written by: Uncut Recipes | Disclaimer |
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