A great tasting spicy sushi roll for those who like extra pizzazz You can use cooked or raw tuna to your preference to achieve great flavors Great for a filling Japanese meal Tastes great with a wasabi soy dip
Prep Time
45 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Bring the rice
water
and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low
cover
and simmer until the rice is tender
and the liquid has been absorbed
20 to 25 minutes. Let stand
covered
for about 10 minutes to absorb any excess water. Set rice aside to cool.
Lightly mix together the tuna
mayonnaise
chili powder
and wasabi paste in a bowl
breaking the tuna apart but not mashing it into a paste.
To roll the sushi
cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori
rough side up
on the plastic wrap. With wet fingers
firmly pat a thick
even layer of prepared rice over the nori
covering it completely. Place about 1 tablespoon each of diced cucumber
carrot
and avocado in a line along the bottom edge of the sheet
and spread a line of tuna mixture alongside the vegetables.
Pick up the edge of the bamboo rolling sheet
fold the bottom edge of the sheet up
enclosing the filling
and tightly roll the sushi into a thick cylinder. Once the sushi is rolled
wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces
.JPG)
