Description
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.
Ingredients
- 2 cups uncooked glutinous white rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 (5 ounce) can solid white tuna in water, drained
- 1 tablespoon mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon wasabi paste
- 4 sheets nori (dry seaweed)
- ½ cucumber, finely diced
- 1 carrot, finely diced
- 1 avocado – peeled, pitted and diced
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
- and refrigerate until served.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 4