INGREDIENTS
Sushi-grade Tuna
Hawaiian Salt
Siracha Sauce
Sesame Oil
Chili Oil
Green Onion
Tobiko
Mayonnaise
Cucumber
Dried Seaweed Sheets
Short-grain White Rice
DIRECTIONS
For tuna mix:
1. Dice tuna into small chunks and place in a bowl.
2. Sprinkle Hawaiian salt on tuna, ensuring every piece is salted.
3. Mix in Siracha sauce with tuna.
4. Add in sesame oil and chili oil, stir.
5. Finely chop a green onion. Add to tuna mixture and stir.
6. Add in desired amount of tobiko, stir.
7. Gradually mix in mayonnaise until desired texture is reached.
For sushi:
1. Slice cucumber into long spears and set aside.
2. Place dried seaweed sheets with texture-side up on a flat surface.
3. Cook short-grain white rice to packaging directions.
4. Spread a thin, even layer of cooked rice on dried seaweed sheets.
5. Place a row of sliced cucumber across rice.
6. Spread desired amount of tuna mixture on top of rice.
7. Carefully press in ingredients as you roll them with a sushi roller or by hand.
Cutting Sushi:
1. Keep a sharp blade wet by wiping with water between cuts to prevent rice from sticking.
2. Cut sushi roll into bite-size pieces.
3. Top pieces with additional filling or sesame seeds if desired.
Enjoy!
INGREDIENTS
Sushi-grade Tuna
Hawaiian Salt
Siracha Sauce
Sesame Oil
Chili Oil
Green Onion
Tobiko
Mayonnaise
Cucumber
Dried Seaweed Sheets
Short-grain White Rice
DIRECTIONS
For tuna mix:
1. Dice tuna into small chunks and place in a bowl.
Sprinkle Hawaiian salt on tuna, ensuring every piece is salted.
2. Mix in Siracha sauce with tuna.
3. Add in sesame oil and chili oil, stir.
4. Finely chop a green onion. Add to tuna mixture and stir.
5. Add in desired amount of tobiko, stir.
6. Gradually mix in mayonnaise until desired texture is reached.
For sushi:
1. Slice cucumber into long spears and set aside.
2. Place dried seaweed sheets with texture-side up on a flat surface.
3. Cook short-grain white rice to packaging directions.
4. Spread a thin, even layer of cooked rice on dried seaweed sheets.
5. Place a row of sliced cucumber across rice.
6. Spread desired amount of tuna mixture on top of rice.
7. Carefully press in ingredients as you roll them with a sushi roller or by hand.
Cutting Sushi:
1. Keep a sharp blade wet by wiping with water between cuts to prevent rice from sticking.
2. Cut sushi roll into bite-size pieces.
3. Top pieces with additional filling or sesame seeds if desired.
Enjoy!
RECIPE REQUIREMENTS