Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ½ cups uncooked Japanese short-grain sushi rice; 3 tablespoons unseasoned rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 pound raw ahi tuna, sushi grade; 2 tablespoons Kewpie mayonnaise; 1 tablespoon sriracha; 1 teaspoon soy sauce; ½ teaspoon toasted sesame oil; 2 green onions, finely chopped; 1 teaspoon toasted sesame seeds; 4 sheets nori

Details werden geladen...

https://www.tastingtable.com/2294399/classic-spicy-tuna-roll-recipe/

Classic Spicy Tuna Roll Recipe - Tasting Table

Fresh, tender tuna is given a kick of creamy heat from sriracha and Kewpie mayonnaise and wrapped tightly in seasoned rice and nori in our easy tuna rolls.

Rezept

appetizer lunch dinner snack gluten-free

Zubereitungszeit ca. 30 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 10 Minuten

Zutaten:

1 ½ cups uncooked Japanese short-grain sushi rice
3 tablespoons unseasoned rice vinegar
1 tablespoon granulated sugar
1 teaspoon salt
1 pound raw ahi tuna, sushi grade
2 tablespoons Kewpie mayonnaise
1 tablespoon sriracha
1 teaspoon soy sauce
½ teaspoon toasted sesame oil
2 green onions, finely chopped
1 teaspoon toasted sesame seeds
4 sheets nori

Arbeitsschritte:

To prepare the sushi rice, rinse the rice in a fine-mesh strainer until the water runs clear.
Cook according to the package directions.
Meanwhile, heat the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar is dissolved, then remove from the heat.
Transfer the cooked rice to a large bowl and mix gently with the vinegar mixture until fully coated, then cover the rice with a towel and let it cool while preparing the filling.
To prepare the tuna, first cut it into 1-inch cubes.
Add the tuna to a food processor and pulse 3-5 times, or until just chopped but not gummy or smooth.
Transfer the tuna to a bowl and combine it with Kewpie mayonnaise, sriracha, soy sauce, sesame oil, green onions, and sesame seeds.
Stir to combine.
To assemble the sushi, cover the bamboo mat with plastic wrap.
Cut the nori sheet to about 4 inches wide (or about 4 segments).
Add the nori sheet shiny side down.
Cover it with a thin layer of sushi rice.
Carefully flip the nori so that the sushi rice is facing down, towards the plastic wrap.
Spoon ¼ of the filling into a straight horizontal line in the center of the nori.
Use the mat to roll the rice and nori around the filling, creating a cylinder.
Slice the sushi into 8 pieces.
If desired, top with fish roe to serve.