| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Ingredients for sushi rice:
- 3 cups well-cooked Japanese rice
- 1 tbsp Sugar
- 40 ml Rice Vinegar
- 3/4 tsp salt
Ingredients for rolls:
- 150-170 gms tuna sashimi (thinly sliced raw meat)
- 4 tsp sriracha sauce
- 1 green onion
- 4 tsp Mayonnaise
- Sesame seeds
- 3 dried seaweed sheets
Ingredients
Ingredients for sushi rice:
Ingredients for rolls:
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Instructions
- Put cooked rice in a pot and add sugar, rice vinegar, and salt. Mix well.
- Wrap the bamboo mat with plastic wrap/cling wrap and keep a little rice vinegar bowl with water on the side.
- Lay a dried seaweed sheet on the bamboo mat with the glossy side facing down. Add 1 cup of rice to the middle of the dried Seawood sheet and use vinegar water to wet your fingers.
- Spread the rice evenly across the sheet using your fingers.
- Sprinkle about 1/2 tsp sesame seeds evenly across the rice.
- Turn the seaweed sheet over for the rice to face down. Move the sheet close to the edge of the bamboo mat bottom.
- Chop tuna until smooth and mix in mayonnaise and sriracha sauce. Then add in chopped green onions.
- On top of the seaweed/nori, place the tuna mix horizontally.
- Grab the bottom of the bamboo mat with your thumbs while holding on to the sushi toppings with other fingers.
- Roll into a firm cylinder by lifting the edges of the bamboo mat and rolling.
- Cut the roll into half and thereafter into thirds.
- Serve this lip-smacking sushi dish with wasabi and soy sauce.