I don’t make sushi often, but whenever I do, I regret not making it at home more often. Sure, my rolls aren’t beautiful or symmetric, but they’re absolutely delicious. This take on spicy tuna rolls is one of my favorites.
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons chili garlic sauce
- 1 teaspoon soy sauce
- 1 teapoon sesame oil
- 2/3 cup chopped raw sashimi-grade tuna
- 3 tablespoons finely shredded lettuce
- 4 teaspoons minced green onion
- 4 sheets nori
- 2 teaspoons sesame seeds, toasted
- 4 cups cooked and seasoned sushi rice
- 4 thin strips carrot (each 7 inches long), blanched
- 4 thin strips cucumber (each 7 inches long)
- Soy sauce, wasabi, and pickled ginger, for serving
- In a small bowl, combine mayonnaise, chili garlic sauce, soy sauce, sesame oil, and tuna. In another small bowl, combine lettuce and green onion.
- Place a piece of nori, shiny side down, on a bamboo mat wrapped in plastic wrap. Spread nori evenly with 1 cup rice, leaving a 1/2-inch border at the top. Sprinkle 1/2 cup sesame seeds over rice. Spread 1/4 of tuna mixture lengthwise down center of nori. Sprinkle 1/4 of lettuce mixture over tuna. Place 1 strip of carrot along one side of tuna mixture and 1 strip of cucumber along the other side.
- Using mat to help you, roll sushi into a cylinder. Press mat around rolled sushi to seal the edges. Repeat to make three more rolls.
- Place sushi on a cutting board and slice each roll into 6 pieces. Serve with wasabi, soy sauce, and ginger.