Name: Spicy Tuna Roll
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 2 Persian cucumbers, peeled and julienned -; 1/2 tsp. rice wine vinegar -; 1/4 tsp. kosher salt -; 2 (5-oz.) cans tuna packed in water, drained -; 1/4 c. mayonnaise (preferably Kewpie) -; 3 tbsp. Sriracha -; 1 tsp. togarashi (optional) -; 6 nori sheets -; 4 c. prepared sushi rice, divided -; 1 avocado, sliced 1/3" thick -; Black and white sesame seeds and thinly sliced scallions, for garnish -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Tuna Roll

1. 2 Persian cucumbers, peeled and julienned -

2. 1/2 tsp. rice wine vinegar -

3. 1/4 tsp. kosher salt -

4. 2 (5-oz.) cans tuna packed in water, drained -

5. 1/4 c. mayonnaise (preferably Kewpie) -

6. 3 tbsp. Sriracha -

7. 1 tsp. togarashi (optional) -

8. 6 nori sheets -

9. 4 c. prepared sushi rice, divided -

10. 1 avocado, sliced 1/3" thick -

11. Black and white sesame seeds and thinly sliced scallions, for garnish -

How to cook deliciously - Spicy Tuna Roll

1. Stage

In a medium bowl, toss cucumbers, vinegar, and salt. In another medium bowl, mix tuna, mayonnaise, Sriracha, and togarashi (if using).

2. Stage

On a bamboo mat, lay 1 nori sheet. Using dampened hands, spread 2/3 c. rice evenly across 80% of the nori, leaving an uncovered border at end farthest from you. Working at end closest to you, arrange 3 tbsp. tuna mixture in a straight line horizontally on top of rice. Top tuna mixture with strips of cucumber and avocado.

3. Stage

Lift bamboo mat from end closest to you and use it to guide edge of rice into a tight spiral. Squeeze firmly along mat to compact roll, then continue rolling in a spiral log to seal edge. Repeat with remaining ingredients.

4. Stage

Let roll sit 10 minutes before slicing. Garnish with sesame seeds and scallions.