Spicy Tuna Roll
Fresh, sushi grade tuna, creamy avocado, and a delicious, spicy mayo wrapped in sushi rice and seaweed paper all to create the most delicious bite of a sushi classic.
Equipment
- Sushi Mat
- Rice Cooker
- Filet Knife
Ingredients
- ½ lb sushi grade tuna
- 2 cups sushi rice
- 1 avocado
- 2 tablespoon spicy mayo
- 1 tablespoon sesame seeds
- 4 sheets sushi nori
- 1 tablespoon rice vinegar
- 2 tablespoon sugar
Instructions
- Cook your rice depending on the directions in the manual of your rice cooker or by cooking it on the stove.
- While the rice is cooking, slice the tuna and avocado. Once rice is done, add rice vinegar and sugar and mix.
- Lay a sheet of sushi nori on the sushi mat.
- Spread the rice evenly on sushi nori sheet. Do not add too much rice, you want enough rice to just cover the sushi nori.
- Add 2 or 3 slices of tuna on top of the rice near one end of the sheet. You want to leave a little bit of open space at the end.
- Add 2 or 3 slices of avocado, about ½ tablespoon of spicy mayo, and a sprinkle of sesame seeds.
- Fold the end of the sheet closest to the fillings over the fillings. Slightly tuck under using the sushi mat.
- Continue to roll the sheet using the sushi mat until a tight roll is formed.
- Slice roll using a filet knife into about 1 inch slices. Sprinkle with sesame seeds and drizzle spicy mayo if desired.
- Serve with a side of spicy mayo or soy sauce.
Notes
Depending on the age of the fish, you can save refrigerated for up to 1 day.
Nutrition
Serving: 1rollCalories: 535kcalCarbohydrates: 81gProtein: 21gFat: 13gSaturated Fat: 2gCholesterol: 23mgSodium: 90mgPotassium: 468mgFiber: 6gSugar: 1gVitamin A: 1311IUVitamin C: 5mgCalcium: 47mgIron: 3mg
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