Yummy Spicy Tuna Roll Recipe

A spicy tuna roll is a small piece of heaven! It probably comes as no surprise that this type of sushi originated in the United States. Did you really think that mayonnaise is a Japanese invention?

These tasty morsels come in two versions:

• Inside-Out Rolls (Yukiwa-Maki) Hand Rolls (Temaki-Sushi)

• The following recipe is for a hand roll.

Ingredients

• 2 sheets of nori seaweed

• Soy sauce

• 1 cup of cooked sushi rice

• 1/4 1b. sashimi-grade raw tuna (block)

• 1/4 teaspoon rayu (spicy sesame oil)

• 1 teaspoon of chili sauce (I used "Sriracha Hot Chili Sauce")

• 1 1/2 teaspoons of mayonnaise (use lite for less salt/fat)

Note - Adjust the chili sauce and sesame oil to your liking. The above is not written in stone.

Method

• Place the mayonnaise in a small bowl and stir in the seasame oil and chili sauce.

• Dice the raw tuna and toss it into your spicy mayo sauce. Give it a few turns with a wooden spatula to coat it evenly.

• Cut the two sheets of nori in half.

• Take a half sheet of nori and place it in the palm of your hand. The rough side should be facing you.

• Dampen your hands with tezu (vinegared water) and scoop out a small handful of sushi rice.

• Place the rice at the top of the nori and gently spread it out in a diagonal line.

• Spoon your tuna mix onto the rice.

• Fold the left-hand corner (bottom part) of the nori up and over the rice and tuna.

• Continue rolling until you form a cone.

• Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

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