Spicy Tuna Roll
A spicy tuna roll is a makizushi roll that usually contains raw tuna, and spicy mayo or sriracha. The roll is often seasoned with Ichimi togarashi. The roll was invented in Seattle, Washington in the 1980s and is one of the more popular sushi rolls in the United States.
Ingredients
- Avocado (.5 ea)
- Carrot (1 ea)
- Chili Powder (.25 tsp)
- Cucumber (1 ea)
- Mayonnaise (.75 tsp)
- Nori (1 sheet)
- Tuna (3 oz)
- Wasabi Paste (.25 tsp)
- White Rice w/Vinegar (.5 cup)
Steps
- Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl.
- Cover a bamboo sushi rolling mat with plastic wrap and lay a sheet of nori, rough side up, on the plastic wrap.
- Firmly pat a thick, even layer of prepared rice over the nori, covering it completely.
- Place about 1 tbs of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet.
- Spread a line of tuna mixture alongside the vegetables.
- Tightly roll the sushi into a thick cylinder and gently squeeze to compact it tightly.
- Cut each roll into 6 pieces, and place in the course section of the bento.