Spicy Tuna Roll (Poor Man's

• Gluten free

• Seafood

  • 1 5-ounce can Tuna in water

• Produce

  • 6 Nori
  • 2 tbsp Scallions

• Condiments

  • 1 1/2 tbsp Mayonnaise, light
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 1 1/2 cups Japanese rice, cooked

• Baking & Spices

  • 1/2 tsp Chili oil

• Oils & Vinegars

  • 1/2 tsp Rice vinegar

Found on pickledplum.com

Description

Ingredients

• One 5-ounce can tuna in water, well drained
• 1 tablespoon sriracha sauce
• ½ teaspoon chili oil
• ½ teaspoon rice vinegar
• 2 tablespoons scallions, finely chopped
• 1½ tablespoons light mayonnaise
• 6 nori sheets (seaweed)
• 1½ cups cooked Japanese rice, room temperature

Directions

• In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise.
• Place a sheet of nori on top of a bamboo mat (sushi roller).
• Set a small bowl of water next to the sushi roller and wet your fingers. Add ¼ cup cooked rice to one side of the nori sheet and spread it by pressing down (you may need to add more rice - just make sure its thinly spread out). Continue until at least ¾ of the nori sheet is covered.
• Add a line of spicy tuna mix to the center of the rice (about 1½ tablespoons, or more if you like bigger rolls).
• Roll up the bamboo mat (starting with the side with the rice and spicy tuna). You have to roll it tight enough that the rice feels condensed, but not so tight that the tuna mixture spills out (or the nori sheet breaks). Youll get the hang of it after doing it a couple of times. Keep rolling until there is only a bit of nori left visible.
• Wet your fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
• Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.
• Serve with soy sauce and wasabi.