1sheet noridried laver seaweed (each roll requires half sheet; cut in half crosswise)
2Tbsptoasted white sesame seeds
Homemade Spicy Mayo
For Vinegar Water for Dipping Fingers (Tezu)
¼cupwater4 Tbsp
2tsprice vinegarunseasoned
Instructions
The ingredients should be gathered. Note: Making sushi rice takes longer than cooking time. Check out our sushi rice recipe for a detailed tutorial on how to create it. A moist cloth should always be used to cover the sushi rice to prevent drying out. Put plastic over the bamboo sushi mat.
Pour 1/4 cup (4 Tbsp) water and 2 teaspoons rice vinegar into a small basin to make vinegar water (Tezu), which is used for dipping fingers. Rice won't adhere to your fingers if you dip them first.
Cube the tuna into 14" (0.5 cm) pieces (or you can mince the tuna).
Tuna, Sriracha sauce, sesame oil, and a few green onions should all be mixed together in a medium bowl (save some for topping).
On the bamboo mat, place a sheet of nori folded in half, shiny side down. Spread 1/4 cup of the rice evenly onto the nori sheet using Tezu-wet fingers. Sesame seeds should be added to the rice.
The rice side should be facing down on the nori sheet. Place the nori sheet's edge along the bamboo mat's bottom end. Put half of the tuna mixture on the nori sheet's bottom end.
Roll into a tight cylinder by grabbing the bamboo mat's bottom edge while maintaining the fillings in place with your fingertips. Raise the bamboo mat's edge and roll it forward while applying light pressure to the mat.
Cut the roll in half, then cut each half into three pieces using a very sharp knife. Every few slices, wipe the knife with a wet cloth. To prevent the rice from sticking to your hands when cutting sushi rolls, dip your fingers in Tezu or cover the roll with plastic.
Each sushi dish should be topped with a dollop of hot mayo and a garnish of the leftover green onion.