Simple Summer Spicy Tuna Roll

Going for sushi is always fun, but we say TREAT YO SELF and give sushi making a try from the comfort of your own home! For a fraction of the price you can make truly great sushi at home with the freshest fish straight from the source.

The best part is, you can customize your rolls based on the season and what you’re craving. For instance, this is a really basic spicy tuna roll, but you could also add diced jalapeno, pickled radishes, daikon sprouts, mango slices, onions, or whatever else you feel like to make it your own. The trick is mastering the filling to roll ratio, but once you make one or two, it all comes together pretty quick. And hey, if you’re looking to learn a bit more about sushi, check out our class listand you might just find exactly what you’re looking for.
 

SIMPLE SUMMERTIME SPICY TUNA ROLL

Makes 4-6 Rolls

INGREDIENTS:

• 1lb Sashimi Grade Ahi Tuna, cut into 1/4″ cubes
• 2 cups sushi rice
• 2 tablespoons of rice wine vinegar
• 2 tablespoons of mirin
• 2 tablespoons of kewpie mayo
• 1-2 tablespoons of sriracha
• 1 tablespoon fresh lime juice
• 1 teaspoon togarashi oil (or sesame oil)
• 4-6 sheets of nori
• salt
• Small bowl of water (for wetting your fingers)

OPTIONAL: Cucumber batons, cilantro, diced jalapenos, pickled radish, daikon sprouts, etc

DIRECTIONS:

1. Prepare your sushi rice as per the package directions, but also add the rice wine vinegar, mirin, and a pinch of salt to the water. Once cooked, let sit until the rice reaches room temperature.
2. Add your tuna, kewpie mayo, sriracha, togarashi oil (or sesame oil) and lime juice to a mixing bowl and gently fold to combine. Season with salt and refrigerate until needed.
3. Place your nori shiny side down on a cutting board or sushi mat and add approximately 1/4 of your rice. Using your hands, spread the rice out all the way to the bottom and both side edges, leaving approximately 1″ of space from the top edge so that you can seal the sushi.
4. Spoon approximately 1/4 of  your tuna mixture onto the bottom edge of your rice and spread evenly to both sides of the roll. Place any additional garnishes onto the roll.
5. Dip your finger into a little bit of water and lightly wet the top part of the nori.
6. Gently lift from the bottom two corners and carefully begin to roll. Once rolled, use your hands to shape the roll into a perfect cylinder.
7. Slice the rolls into approximately 8 pieces and serve with soy sauce, wasabi, and some pickled ginger if desired.