Red Meat Allergy Friendly Spicy Tuna Roll
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Learn more āIngredients
4 servings
For the sushi rice
- 2 cups sushi rice (short-grain white rice), uncooked
- 2 Ā½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the spicy tuna
- 12 oz sushi-grade tuna, finely diced
- 3 tbsp mayonnaise
- 1 Ā½ tbsp sriracha
- 1 tsp tamari
- 1 tsp sesame oil
For assembly
- 8 sheets nori (dried seaweed)
- 2 tbsp scallion greens, thinly sliced
- 1 tbsp sesame seeds (optional)
For serving
- tamari, for dipping (optional)
- pickled ginger, for serving (optional)
- wasabi paste, for serving (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs nearly clear, about 1ā2 minutes. Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest possible heat, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes ā do not lift the lid during this time.
- 2
While the rice steams, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
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