Spicy Tuna Sushi Roll
Tuna, sesame, sriracha and avocado make up this delicious sushi roll.
Servings: 2 rolls
Ingredients
- ~2 cups cooked and cooled sushi rice - this can be cooked up to a few days in advance
- .20 pounds tuna - sushi grade any variety of tuna, finely minced OR sliced into long strips
- 1 teaspoon sriracha - more for more heat
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- pinch of salt
- Dash or more of cayenne pepper - if you want heat this will bring it. add a dash for mild more or really spicy
- 1/2 large avocado - thinly sliced
- toasted sesame oil - drizzle in the middle
- Sriracha - added on top as much or as little as you want
- 2 tablespoons spicy mayo - to make use 1 tablespoons mayo and teaspoons sriracha together
- Sesame seeds
- 3 tablespoons unagi or eel sauce
- OR mix together
- 2 tablespoons dark soy sauce or regular soy sauce
- 2 teaspoons oyster sauce
- Pinch of sugar
Instructions
- Lay down sushi rice on plastic wrap, press down, cover top o rice with plastic wrap and use rolling pin to press rice so its thin and uniform to fit the nori wrap size and shape.
- Add the seaweed rough side down.
- Mince the tuna, if mincing, and mix with sriracha, toasted sesame oil, rice wine vinegar, salt and cayenne pepper. If leaving tuna whole, then add those ingredients to the whole pieces and mix them around in the liquid.
- Add tuna down the middle of the nori wrap followed by the avocado.
- Drizzle a little sesame oil down the middle of the roll.
- Close roll and bring ends together, press together with your hands then use a sushi mat or towel to help press and form the sushi roll.
- Cut off the loose ends off, then slice with a water or rice vinegar coated serrated knife by slowly and gently sawing through each slice, re-dipping the knife if rice starts to stick to it.
- Add sriracha, spicy mayo, unagi or eel sauce or if you can't find it then mix together soy sauce, oyster sauce and a pinch of sugar to mimic eel sauce.
- Top with sesame seeds and enjoy!