Spicy tuna roll
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ahi tuna; (sushi quality) - |
| ; cut 1/ 4\" cubes | ||
| 6 | cups | Sushi ricee - cooked |
| ⅛ | cup | Rice wine vinegar |
| 5 | tablespoons | Mayonnaise |
| ⅓ | Bottle hot sesame oil | |
| Tuong of sritachah - to taste | ||
| Baked seaweed sheets | ||
| Wasabi mustard | ||
| 1 | Avocado - sliced | |
| ½ | cup | Fish eggs - roe |
| Toasted sesame seeds for garnish | ||
Directions
Directions: Combine the vinegar, mayonnaise, sesame oil, tuong of sritachah in a bowl. Add the tuna and combine. Spread the cooked rice onto the seaweed sheet. Add a touch of wasabi mustard to taste. Spread the tuna mixture over the wasabi. Next add the avacado. Roll with a bamboo sushi roller and slice into pieces. Cover tops with the fish roe and garnish with sesame seeds. Serve with wasabi and soy sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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