Spicy Tuna Roll

• Seafood

  • 1/2 lb Sashimi grade tuna

• Produce

  • 2 tbsp Green onions
  • 2 sheet Nori

• Condiments

  • 1 Mayo, Spicy
  • 2 tbsp Sriracha sauce
  • 1 Wasabi paste

• Pasta & Grains

  • 3 cups Sushi rice, prepared

• Baking & Spices

  • 1 tbsp Sesame seeds, white roasted
  • 2 tbsp Sesame seeds, black roasted

• Oils & Vinegars

  • 1/2 tsp Chile oil, hot
  • 1/2 tsp Sesame oil

• Other

  • Bamboo mat, covered with plastic wrap

Found on astroeater.com

Description

Ingredients

• 3 cups prepared sushi rice
• ½ pound sashimi grade tuna
• 2 tablespoons sriracha sauce
• 2 tablespoons chopped green onions
• ½ teaspoon sesame oil
• ½ teaspoon hot chile oil
• 2 sheet nori, cut in half crosswise
• 1 tablespoons white roasted sesame seeds
• 2 tablespoons black roasted sesame seeds
• Spicy mayo (click here for recipe)
• Bamboo mat, covered with plastic wrap
• Wasabi paste

Directions

• Slice the tuna into ¼ cubes
• In a medium bowl, combine the tuna, sriracha, chili oil, sesame oil and 1 tablespoon green onions
• Lay the sheet of nori (shiny side down) on a bamboo mat. Spread ¼ cup of sushi rice with your fingers. Wet your fingers first to avoid rice from sticking. Sprinkle the rice with sesame seeds.
• Flip the sheet of nori over and add ¼ of the tuna mixture.
• Hold the mat with your thumbs and start rolling. Gently squeeze the roll to tighten everything up. This will prevent the sushi roll from coming apart.
• With a sharp knife, cut the roll into individual pieces. Keep a bowl of water next to you and wet the knife after each cut. This will prevent the roll from sticking to your knife.
• Enjoy!