Spicy Tuna Rolls

My friends and I decided to have a homemade sushi night after 2 of them took a sushi making course. We are all sushi making novices, so our rolls were not necessarily the most beautiful. But they tasted delicious and we came up with some fun variations. Our one friend was the sushi master as he had the most experience and he helped us all create our rolls. These spicy tuna ones were a huge hit. We made them plain and some with finely sliced avocado on top. The spicy may is a great addition to the roll and I would suggest making it along with these rolls.

Recipe from Just One Cookbook

For the Sushi:

1 1/2 cups prepared sushi rice

4 ounces (110 grams) sashimi grade tuna, cut into 1/4" pieces or minced

3 teaspoons sriracha sauce

2 teaspoons chopped green onions

1/2 teaspoon sesame oil

2 sheets nori (seaweed sheets)

1 tablespoons roasted sesame seeds

Spicy mayo, for garnish (recipe below)

Tezu (recipe below)

For the Spicy Mayo:

1 tablespoons mayonnaise

1 teaspoon sriracha

For the Tezu:

2 teaspoons rice vinegar

1/4 cup water

In a bowl combine the tezu ingredients. This is what you will you to dip your hand into so the rice doesn't stick to your fingers. Set aside.

In a small bowl, mix the spicy mayo ingredients and set aside

In another bowl combine the tuna, sriracha, green onion and sesame oil.

Lay down your first sheet of nori, shiny side down,on a piece of plastic wrap. Dip your hands in the tezu and evenly spread 1/2 to 3/4 cups of rice on the nori. Sprinkle the rice with half of the sesame seeds. Lay down your sushi rolling mat. Turn the nori over so the rice is facing the plastic wrap and make sure the edge of the nori is at the edge of the sushi mat. Spoon half of the tuna mixture in a line at the bottom edge of the nori.

Pick up the bottom of your sushi mat, at the end with the tuna. Lift and roll into a tight cylinder. Use the mat to help you roll and then shape the sushi roll with the mat. Using a very sharp knife, cut the sushi roll in half, and then cut each half into 3 sections. Wipe off rice residue from the knife inn between cuts if needed. if you prefer, cover the roll with plastic wrap prior to cutting to prevent the rice from sticking to your fingers.

Serve with a dollop of spicy mayo and enjoy.

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