Spicy Tuna Maki
Spicy tuna rolls are easy and satisfying to make. These are the smaller, bite-size style of maki rolls, so make sure you don’t overfill them. If you like yours particularly spicy, you could add more chile oil or Sriracha. Remember to make a batch of Sushi Rice before you begin.
- 5 ounces sashimi-grade ahi tuna (yellowfin or bigeye), chopped finely
- 2 tablespoons minced green onions
- 2 tablespoons mayonnaise
- 1 tablespoon chili oil or Sriracha hot sauce
- 4 sheets nori, cut in half crosswise
- 2 cups cooked and cooled Sushi Rice (recipe link in intro)
- Pickled ginger
- Soy sauce
1In a small bowl, mix together the tuna, onions, mayonnaise, and chili oil or hot sauce. Set aside.
2Place a bamboo sushi mat on a flat work surface with the slats running horizontally. Lay a piece of plastic wrap over the bamboo mat. Place a half sheet of nori on the plastic wrap.
3With wet hands, spread about 1/2 cup of the rice over the surface of the nori, leaving about a 1/2-inch of nori uncovered on the furthest edge. Press and spread the rice firmly but gently, wetting your hands again if needed to prevent sticking.
4Spoon a thin line of the tuna mixture down the center of the rice. Begin rolling the edge of the bamboo closest to you, over the tuna mixture, using the mat to press down on the sushi roll firmly but gently as you roll. When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so it’s sealed. The nori should stick to itself when the roll is complete.
5Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work to finish the remaining rolls. Repeat until all of the rice has been used. Cut the roll in half, then into thirds so each roll results in 6 pieces. Serve with pickled ginger, wasabi, and soy sauce.
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