Sort ingredients
leahlady79
QR Code
Listen
Pdf
In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise.
Place a sheet of nori on top of a bamboo mat (sushi roller) and set a small bowl of water next to the bamboo mat. Use it to dip your fingers to spread the rice more easily.
Add ¼ cup of the rice to the side of the nori sheet closest to you and spread it by pressing down with your fingers. Continue until about ¾ of the nori sheet is covered (you may need to add more rice – just make sure it’s thinly spread out.)
Add a line of spicy tuna to the center of the rice (about 1½ tablespoons, or more if you like bigger rolls).
Roll up the bamboo mat starting with the side closest to you. 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). You’ll get the hang of it after doing it a couple of times. Keep rolling until there is only a bit of nori left visible.
Wet your index finger and run it 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 soy sauce and wasabi.