Spicy Tuna Sushi Roll

This dish was the second part for the subreddit, /r/52weeksofcooking, where the theme was “One Bite”. What better one bite food than sushi? I have only made sushi one time before and let’s just say that it… did not end well. While this time it came out delicious, the amount of effort required makes me want to just go to a restaurant next time I want it.

  • Servings: 4-serving
  • Difficulty: medium
  • Print

Summary

  • Cuisine: japanese
  • Course: entrée
  • Cooking Time: 70 mins

Ingredients

2 Cups Sushi Rice
1 Tablespoon Rice Vinegar
1 6 oz Tuna Cans
1 Tablespoon Mayonnaise
1 teaspoon Chili Powder
teaspon 1 Wasabi Paste
4 Sheets Nori
1/2 Cucumber
1 Carrot
1 Avocado

Steps

  1. Start by preparing the rice. Add the Sushi Rice, 2 1/2 Cups Water, and Vinegar to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and all liquid has been absorbed (about 20 minutes).
  2. Let stand, covered, for an additional 10 minutes. Set aside or refrigerate to cool enough to touch.
  3. While the rice is cooling, prepare the Tuna; lightly mix together the Tuna, Mayonnaise, Chili Powder, and Wasabi Paste in a bowl, breaking apart the Tuna but not mashing it.
  4. Prepare the rest of the ingredients; peel and slice the Cucumber, peel and slice the Carrot, and peel, pit, and slice the Avocado.
  5. Cover a bamboo mat with plastic wrap.
  6. Place 1 sheet of Nori on bamboo mat, rough side up. Press a thin layer of rice on the Nori, using wet fingers.
  7. Arrange the Cucumber, Carrot, Avocado, and Tuna on the rice.
  8. Roll up the bamboo mat and squeeze the roll tightly.
  9. Slightly wet a sharp knife and cut the ends off of the roll and cut into smaller pieces.

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