Spicy Tuna Sushi Rolls
Category:
Super easy
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For 4 Person(s)
Ingredients
- 2 can(s) tuna in water well drained
- 1 tablespoon Grace Scotch Bonnet Pepper Sauce
- 1/2 teaspoon Grace Hot Pepper Sauce
- 1/2 teaspoon rice vinegar
- 2 tablespoons scallions finely chopped
- 1 1/2 tablespoons Grace mayonnaise
- 6 nori sheets (seaweed)
- 1 1/2 cups cooked Japanese rice
- Grace Soya Sauce to serve
Spicy Tuna Sushi Rolls Directions
- In a bowl, mix tuna, pepper sauces, rice vinegar, scallions and mayonnaise.
- Place a sheet of nori on top of a bamboo mat (sushi roller).
- Add a line of spicy tuna mix to the centre of the seaweed (about 1½ tablespoons, or more if you like bigger rolls).
- Set a small bowl of water next to the sushi roller and wet your fingers. Add ¼ cup cooked rice to the other side of the nori sheet and spread it by pressing down (you may need to add more rice - just make sure it's thinly spread out). Continue until at least 3/4 of the nori sheet is covered.
- Roll up the bamboo mat (starting with the side with the 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). 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 soya sauce.
