Spicy Tuna Roll
Ingredients
- 300 gWhite rice (sushi grade)
- 250 gAtlantic bluefin tuna (fresh, finely diced)
- 4 pcnori seaweed (whole sheets)
- 3 tbspJapanese mayo
- 1 tspchili oil
- 1 pcThai chili (finely minced)
- 50 mlRice vinegar
- 1 tbspWhite sugar
- 1 pinchGray sea salt
- 1 pcPersea americana Mill. (in strips)
- 0.5 pcCucumber (thinly sliced)
- 1 tbspSesame seed (toasted)
- 1 tbspSriracha Sauce (sauce)
Method
Fleshy red tuna with a spicy kick that warms the palate. The rice is glossy and slightly sticky, with a vinegary note that balances the richness of the fish and the creaminess of the avocado.
- 1
Rinse the white rice in cold water until the water runs clear. Cook it with 1.2 times its volume of water. Once cooked, let it rest for 10 minutes covered.
- 2
In a bowl, mix the rice vinegar, white sugar, and grey sea salt. Pour over the warm rice and mix gently with a wooden spatula to avoid crushing the grains. The rice should be shiny.
- 3
Dice the red tuna into small regular cubes. Mix with Japanese mayonnaise, sriracha sauce, chili oil, and finely chopped Thai chili. The filling should be bound and creamy.
- 4
Place a sheet of nori seaweed on the mat. Spread the rice evenly, leaving a free strip at the top. Place a line of tuna filling, cucumber sticks, and avocado. Roll tightly.
- 5
Moisten the blade of a very sharp knife. Cut each roll into 6 or 8 equal sections. The cut should be clean, without crushing the rice.
Frequently asked questions
How do you get this dish right?
- Dip your fingers in vinegared water to handle the rice without it sticking.
- The tuna must be extremely fresh, ask your fishmonger for sashimi grade.
- Do not overfill the roll, or it will burst when slicing.
How long does this dish keep?
Eat immediately. Rice hardens in the fridge and the nori loses its crispness.
