These spicy tuna rolls combine tender rice, crisp vegetables and a fiery tuna filling, all wrapped in nori for a fresh and vibrant bite.
Prep Time: 40 mins
Cook Time: 20 mins
Additional Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 4
Yield: 24 pieces
Ingredients:
300g sushi rice
600ml water
1 tbsp rice vinegar
150g Fresh Tuna Steak or 1 tin (140 g) tuna chunks in spring water, drained
1 tbsp mayonnaise
1 tsp chilli powder
1 tsp wasabi paste
4 sheets nori (dried seaweed)
½ cucumber, finely diced
1 small carrot, finely diced
1 ripe avocado, peeled, stoned and diced
Method:
Put the rice, water and vinegar into a saucepan and bring up to a boil. Lower the heat, cover with a lid and cook gently for about 20 minutes, or until the rice is soft and the liquid has disappeared. Leave the pan covered for 10 minutes off the heat so the rice can finish steaming, then spread it out on a tray and allow it to cool.
In a small bowl, stir together the tuna, mayonnaise, chilli powder and wasabi. Break up the tuna into flakes but stop before it turns into a smooth paste.
Cover a sushi mat with cling film to stop the rice sticking. Lay a sheet of nori on top with the rough side facing upwards. With damp fingertips, spread an even layer of rice over the sheet. Place thin strips of cucumber, carrot and avocado in a line across the bottom, then add a spoonful of the tuna mixture next to the vegetables.
Lift the bottom edge of the mat and start rolling firmly to enclose the filling. Keep rolling until you have a neat cylinder, then give it a gentle squeeze inside the mat so it holds together well. Slice into six portions and chill until ready to serve.