46min 4 ppl
Spicy Tuna Roll
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 16g
Carbs 42g
Fats 12g
About this dish
Sashimi-grade tuna diced small and bound with mayonnaise and chilli oil until it turns almost creamy, then rolled tight in rice and nori. The roll that convinced a lot of people spicy and raw fish belonged in the same bite.
Allergy Info
Eggs, Sesame, Fish
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Sushi Rice600 gstart 34 minutes aheadMake your own
Ingredients
Fresh Produce
- Spring onionsfinely sliced2
Fish & Seafood
- Sushi-grade tuna loinpreviously frozen, diced250 g
Dried Goods
- Ready-made sushi rice600 g
- Nori sheets4
Spices & Seasonings
- Sesame seeds10 g
Oils & Condiments
- Mayonnaise60 g
- Chilli oil15 ml
Utensils
- Bamboo sushi mat
- Sharp knife
- Chopping board
Method
1
Dice the sushi-grade tuna into small cubes, using a fillet that has been previously frozen to minus 20°C for at least 24 hours for food safety.
Approx. 6 minutes
2
Stir the mayonnaise and chilli oil into the diced tuna until evenly coated, then fold in half the spring onion.
Approx. 5 minutes
3
Lay a sheet of nori shiny-side down on a bamboo sushi mat and spread an even layer of sushi rice over it, leaving a 2cm border at the top edge.
Approx. 6 minutes
4
Flip the nori so the rice faces down, then spoon a line of the spicy tuna mixture across the centre.
Approx. 5 minutes
5
Roll the mat away from you, pressing firmly to shape a tight cylinder, then remove the mat.
Approx. 5 minutes
6
Repeat with the remaining nori and filling to make 4 rolls in total.
Approx. 5 minutes
7
Slice each roll into 8 pieces with a sharp, wet knife and scatter with sesame seeds and the remaining spring onion.
Approx. 5 minutes
