Spicy Tuna Sushi
Celebrate Japanese cuisine tonight with homemade sushi! Fresh tuna is tossed in a spicy blend of sriracha, chili oil, and sesame mayo, then nestled atop a bed of sushi rice with cooling cucumber and creamy avocado. Wrapped in a delicate sheet of nori and cut with precision, this roll is not to be missed!
Spicy Tuna Sushi
Makes 4 sushi rolls, or 32 pieces
Sushi Ingredients:
8 oz Sashimi Grade Tuna
3 green onions, finely chopped
1/2 teaspoon toasted sesame oil
1 teaspoon chili oil
2 tablespoons Japanese mayonnaise (we used Kewpie)
2 teaspoons Sriracha
2 nori sheets
2 teaspoons black and toasted sesame seeds
2 avocados, thinly sliced
2 Persian cucumbers, julienned
Rice Ingredients:
2 cups short grain white sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt
Serve with:
Pickled sushi gingerWasabiSoy sauce
Directions:
1. Prepare the rice. Rinse the rice in a fine mesh strainer until the milky water runs clear. This releases any excess starch, and helps to keep the rice from becoming too gummy.
2. Combine the rice and water in a small, lidded pot and stir to incorporate. Cover and cook over medium-high heat until the water begins to boil. Reduce the heat to low, keep covered, and cook until the rice is tender and the water has been absorbed -- about 18-20 minutes. If using a rice cooker, turn the rice cooker on, add the rice and water, stir to incorporate. Press the rice down with your hand until the water just covers your hand. Remove your hand and close the lid. Select the 'white rice' function. After cooking, let the rice sit for 5 minutes to absorb any remaining moisture.
3. Meanwhile, in a small, microwave-safe dish, combine the rice vinegar, sugar, and salt and microwave for 30 seconds, stirring to ensure the sugar and salt have completely dissolved. Remove the rice from the rice cooker, or stovetop, and place in a large bowl. Pour the vinegar mixture over the rice and use a flat paddle to gently fold the mixture to integrate the flavors. Cover the bowl with a towel and set aside.
4. While the rice cooks, use a sharp knife to cut the tuna into 1/2" cubes.
5. In a medium bowl, combine the green onions, sesame oil, chili oil, mayonnaise, and Sriracha. Mix until incorporated. Add the cubed tuna and toss to coat.
6. Assemble the sushi by covering a sushi mat with plastic wrap, removing all air. Cut the nori sheets in half and place the nori on the plastic covered bamboo mat.
7. Place 1/2 cup rice in the center of the nori sheet. Use your fingers to evenly cover the nori with rice leaving 1/2” of the nori exposed on one end. Sprinkle one-quarter of the sesame seeds evenly over the rice.
8. Flip the nori sheet, rice side down on the bamboo mat so the nori is facing up. Add the filling in a line at the center of the nori, starting with the spicy tuna, then the cucumber, and ending with the avocado.
9. Roll the sushi by holding the filling ingredients in place with your fingers while lifting the end of the mat with your thumbs. Slowly roll the sushi using the mat and pressing firmly. Once the mat has completely covered the ingredients, unroll the mat and then finish rolling the sushi by repeating the same turning action again, further down the roll. Apply slight pressure to give the roll a firm, uniform finish. There should be a small overlap of nori and rice without filling at the end.
10. Unfold the mat from the sushi. Dip a clean chef’s knife in water and cut the roll in half. Wipe the blade on a damp towel, then dip the knife back in the water, and cut the halves into halves, and the quarters into halves, to create eight even pieces. Clean the knife between each cut. Repeat steps 6-10 for the next three rolls. Don’t overstuff the roll! It can be easy to overstuff a half sheet but doing so will make it impossible to roll and you will lose your precious fillings.
11. Properly plate the roll by slightly separating the pieces, offsetting them from one another so you can see the contents inside each individual piece. Serve them with sides of pickled ginger, wasabi, and soy sauce.