Spicy Tuna Hand Roll
Author: 
Recipe type: Main
 
Ingredients
  • 2 cups cooked sushi rice (see recipe index for recipes)
  • 4 to 5 sheets of roasted black sushi seaweed
  • ⅓ pound of sashimi-grade maguro (tuna)
  • ¼ teaspoon sesame oil
  • 1 to 2 tablespoons Shiracha sauce
  • 1 to 2 tablespoons light mayonnaise, to taste
  • Dash shichimi togarashi (Japanese chili pepper), to taste
  • Few drops of Ra-yu (chili oil), optional
  • 1 stalk green onion, chopped (optional: substitute with kaiware radish sprouts for a more traditional spicy tuna handroll)
Instructions
  1. Make sushi rice. (see recipe index for sushi rice recipe)
  2. Chop tuna using a sharp knife until the consistency of the tuna is chunky, yet almost paste-like.
  3. Add sesame oil, Shiracha sauce, mayo, togarashi (Japanese chili pepper), and ra-yu (chili oil) Mix all ingredients together until incorporated. Adjust spices to taste.
  4. Take each sheet of seaweed and quickly wave them over the range to roast them. My Mom turns on one burner on low and using tongs, gently hold the sheet of seaweed by the corner and run it over the open flame to get the seaweed slightly toasted and crisp. Take the sheet of seaweed and cut it lengthwise in half.
  5. Place seaweed on a plate, spread a small portion of rice then lay a strip of the spicy tuna mixture over the rice. Place a few green onion slices on top.
  6. Grab one corner of the seaweed and gently roll it towards the center of the seaweed, on the diagonal.
Notes
For sushi rice recipes, see recipe index for chirashi sushi post and temaki sushi post.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/08/08/spicy-tuna-hand-roll/