My Favorite Sushi Maki Rolls – Spicy Tuna Inside Out

Having written at great length about the tools of the trade for home sushi makers, it seems a crime not to share a favorite recipe for you to try at home. This post explains exactly how I make Spicy Tuna Rolls

Ingredients

Ingredients for Spicy Tuna Mix

5 oz Ground or Minced Tuna (or you can finely chop the same amount of fresh sushi grade tuna)
1 to 1 1/2 tbsp of Kewpie Japanese Mayonnaise
1/2 to 1 tsp of Asian Chili sauce (I use a Thai Sriracha but Chili Oil will work too – you can adjust amount depending on taste)
2-3 Green / Spring Onions (finely chopped)
Cooked and seasoned Sushi rice (see my ‘Thank Sushi It’s not Friday’ post)
Nori (Seaweed Sheets)

Method

To make the tuna filling for the Maki Rolls, add the chopped green / spring onions, the Mayo and Chili sauce to the tuna and hand mix together
Cut the Nori sheet to 2/3 size
Clockwise from left:
(1) Nori sheet
(2) Cutting the Nori
(3) Rice on Nori
(4) Tuna Mix on back of Nori
(5) Nori ready to roll

its length
Place a thin layer of the rice all over the lined dull side of a Nori sheet
Dust the rice with a layer of either black or white toasted sesame seeds
Flip the rice coated Nori so the seaweed side faces up
Then, lay a 1 inch thick track of the tuna mix horizontally slightly off-center along the rice backed Nori
Roll and wrap with a Bamboo sushi rolling sheet (see my post ‘Home Made Sushi Revisited’) using pressure to form the sushi roll
Take out the sushi roll from the rolling sheet and place join side down on a chopping board
Using a Yanagiba knife, slice the Sushi roll into 6 pieces, place artistically on a plate and serve