Appetizer > Seafood > Tuna

Spicy Mayo Tuna Roll Recipe

Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets of nori seaweed
- 1 can of tuna, drained
- 2 tablespoons spicy mayo
- 1/2 avocado, sliced
- 1/2 cucumber, sliced
- 1/4 cup pickled ginger
- 1/4 cup soy sauce
- 1 tablespoon wasabi

Special equipment needed:
- Bamboo sushi mat
- Plastic wrap

Step-by-step instructions:

1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 1 1/4 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18 minutes, then remove from heat and let sit for 10 minutes.

2. In a small bowl, mix together the rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve the sugar. Fluff the cooked rice with a fork and add the vinegar mixture. Mix well and let cool to room temperature.

3. Lay a sheet of nori seaweed on top of a bamboo sushi mat, shiny side down. Wet your hands with water and spread a thin layer of rice over the nori, leaving a 1-inch border at the top.

4. Spread the spicy mayo over the rice, then add the tuna, avocado, and cucumber in a line across the middle of the rice.

5. Use the bamboo mat to roll the sushi tightly, starting from the bottom edge. Use the border of rice at the top to seal the roll. Wrap the roll in plastic wrap and repeat with the remaining ingredients.

6. Use a sharp knife to slice the sushi rolls into 1-inch pieces. Serve with pickled ginger, soy sauce, and wasabi.


Time:
Preparation time: 30 minutes
Cooking time: 18 minutes
Temperature:
Room temperature
Serving size:
4 rolls, 16 pieces

Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 11g
Sodium: 800mg

Substitutions for ingredients:
- Brown rice can be used instead of sushi rice
- Canned salmon or cooked shrimp can be used instead of tuna
- Regular mayo can be used instead of spicy mayo

Variations:
- Add sliced jalapenos for extra spice
- Use crab meat instead of tuna
- Add cream cheese for a creamy texture

Tips and tricks:
- Wet your hands with water to prevent the rice from sticking to your hands
- Use a sharp knife to slice the sushi rolls cleanly
- Don't overfill the rolls, or they will be difficult to roll tightly

Storage instructions:
Store leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Sushi rolls are best eaten cold, but if you prefer them warm, microwave for 10-15 seconds.

Presentation ideas:
Arrange the sushi rolls on a platter and garnish with sliced green onions or sesame seeds.

Garnishes:
Pickled ginger, sliced green onions, sesame seeds

Pairings:
Miso soup, edamame, seaweed salad

Suggested side dishes:
Miso soup, edamame, seaweed salad

Troubleshooting advice:
- If the rice is too sticky, rinse it more thoroughly before cooking
- If the roll falls apart, it may be because it was overfilled or not rolled tightly enough

Food safety advice:
- Use fresh ingredients and wash your hands before handling food
- Store sushi rolls in the refrigerator and discard any leftovers after 2 days

Food history:
Sushi originated in Japan in the 8th century as a way to preserve fish. It has since become a popular dish around the world, with many variations and styles.

Flavor profiles:
Salty, spicy, savory

Serving suggestions:
Serve the sushi rolls as an appetizer or as part of a sushi platter.

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Taste: Spicy, Tangy, Creamy, Savory