A spicy tuna roll is a small piece of heaven! It probably comes as no surprise that this type of sushi originated in the United States. Did you really think that mayonnaise is a Japanese invention? The secret ingredient is the Sriracha Hot Chili Sauce. Just a small amount goes a long way.
These tasty morsels come in two versions:
- Inside-Out Rolls (Yukiwa-Maki) (The sushi rice is on the outside and the nori seaweed is on the inside)
- Hand Rolls (Temaki-Sushi) (The seaweed is rolled up to form a cone)
- 2 sheets of nori seaweed
- soy sauce
- 1 cup of cooked sushi rice
- 1/4 1b. sashimi-grade raw tuna (block)
- 1/4 teaspoon rayu (spicy sesame oil)
- 1 teaspoon of Sriracha Hot Chili Sauce
- 1 1/2 teaspoons of mayonnaise (use lite for less salt and fat)
Note – Adjust the chili sauce and sesame oil to your liking. The above is not written in stone.
- Place the mayonnaise in a small bowl and stir in the sesame oil and chili sauce.
- Dice the raw tuna and toss it into your spicy mayo sauce. Give it a few turns with a wooden spatula to coat it evenly.
- Cut the two sheets of nori in half.
- Take a half sheet of nori and place it in the palm of your hand. The rough side should be facing you.
- Dampen your hands with tezu (vinegary water) and scoop out a small handful of sushi rice.
- Place the rice at the top of the nori and gently spread it out in a diagonal line.
- Spoon your tuna mix onto the rice.
- Fold the left-hand corner (bottom part) of the nori up and over the rice and tuna.
- Continue rolling until you form a cone.
Eat right away! You can’t leave this stuff hanging around and that includes storing it in the fridge. It just won’t taste right!