| Level: | Advanced |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 rolls |
Ingredients
- 2 cups short-grain sushi rice
- 1/2 cup seasoned rice vinegar
- 8 ounces fresh tuna, preferably big-eye or yellow-fin
- 2 teaspoons Asian mayonnaise (recommended: Kewpie brand)
- 2 teaspoons Sriracha (Thai-style hot sauce)
- 2 sheets unsalted nori (Japanese dried seaweed)
- Toasted sesame seeds, as needed
- 1 bunch kaiware (daikon radish sprouts)
Instructions
- Make the Rice: Wash rice well by rinsing 2 to 3 times without breaking the rice. Cook the rice a rice cooker according the manufacturer¿s instructions. While the rice is still hot, transfer it to a bowl and add the vinegar. Using a rubber spatula or wooden paddle, mix the rice until well coated with the vinegar, slightly cooled and glossy, about 5 to 6 minutes. Transfer the rice to a parchment paper-lined sheet pan, cover with a tea towel, and let cool for 30 minutes.
- To make the Filling: Finely chop the tuna and transfer to a bowl. In another bowl, whisk together the mayonnaise and Sriracha (add more Sriracha, if desired). Gently mix together the tuna and mayonnaise mixture.
- To make the Sushi Roll: Fold the nori sheets in 1/2 and break them apart. Working with 1/2 a sheet at a time, lay it on the bamboo mat shiny side-down. Spread an even layer of rice (not too thick) on the nori, and sprinkle lightly with the sesame seeds. Flip the nori over, and arrange the tuna mixture across the middle of the sheet, forming a horizontal line. Put about 20 pieces of kaiware evenly on top of the tuna line (make sure the sprouted ends face towards the ends of the roll, jutting out from the sides). Roll the nori over the tuna by lifting the near end over the top and rolling to meet the far end; then use the sushi mat to press the roll together. Repeat to make 4 rolls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 23 mg |
| Sodium | 116 mg |
Reviews
I rated this receipe as 3 stars but I am not trying this receipe. I wanted to tell you all some tips to make sushi here…. I am a japanese, Sushi is our traditional dish and, here is to make a nice sushi. My mom makes when special ocasion, she use cake ring to hold shape and make sushi cake;well, you put flavored sushi rice,whatever filling on top and then, cover with rice again and then, neatly, you put cucamber ham scramble egg etc and then chill it. When dinner time,just slice like a cake and here you have sushi cake:-P For Sushi rice’s Vinegar mix is this; 60 cc rice vinegar, 1.5 table spoon sugar, salt just a pinch.
To make a perfect sushi rice, you pour 2 table spoon sake to cook rice.
After the rice is done, while when still hot, pour over the disolved vinegar mix and with one hand, fan it over to make a nice sheen to rice. Then, when mix,do not mix like pushing or smashing but hold the wooden spoon and move like you write number 11 and then from bottom, try to scoop up and remove the wooden spoon head and again write like 11 and scoop from bottom.When you saw nice sheen to it, place the rice over the sgeet pan and put wet towel over it so that it is not going to dry out till you use the rice. Again, do not push or smash the rice from top to do this.
When making a sushi roll, do like sara did but do not try to smash or push like she did. Squeezing the roll very last would do all the work so do not need to be pushed that hard yet.
We have Chi Ra Shi Zu Shi;basically any toppings over sushi rice and no fancy preparation needed. Just put sushi rice and each person scoop topping and put on rice and then eat it. When you make chirashi zushi, good topping is or should I say my favorite topping is pan-fried salmon that is flaked with fork.And, teriyaki flavored shrimp bits(this is my creation and you make teriyaki sauce and put half inch cutted shrimp and cook till it gets cooked.)
Either you put nori(seeweed)or not is your choice on this.
Enjoy!
To make a perfect sushi rice, you pour 2 table spoon sake to cook rice.
After the rice is done, while when still hot, pour over the disolved vinegar mix and with one hand, fan it over to make a nice sheen to rice. Then, when mix,do not mix like pushing or smashing but hold the wooden spoon and move like you write number 11 and then from bottom, try to scoop up and remove the wooden spoon head and again write like 11 and scoop from bottom.When you saw nice sheen to it, place the rice over the sgeet pan and put wet towel over it so that it is not going to dry out till you use the rice. Again, do not push or smash the rice from top to do this.
When making a sushi roll, do like sara did but do not try to smash or push like she did. Squeezing the roll very last would do all the work so do not need to be pushed that hard yet.
We have Chi Ra Shi Zu Shi;basically any toppings over sushi rice and no fancy preparation needed. Just put sushi rice and each person scoop topping and put on rice and then eat it. When you make chirashi zushi, good topping is or should I say my favorite topping is pan-fried salmon that is flaked with fork.And, teriyaki flavored shrimp bits(this is my creation and you make teriyaki sauce and put half inch cutted shrimp and cook till it gets cooked.)
Either you put nori(seeweed)or not is your choice on this.
Enjoy!