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05 - 11 Sept, 2015
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Spicy Tuna Roll
Spicy Tuna Roll

INGREDIENTS

· 1½ cups sushi rice
· 4oz. sashimi tuna, cooked or steamed
· 3tsp hot sauce
· 2tsp chopped green onion
· ½ tsp sesame oil
· 1 sheet nori, cut in half crosswise
· 2tbsp white roasted sesame seeds
· Spicy mayo for garnish (optional)
· Bamboo mat, covered with plastic wrap
· Tezu

 

METHOD
Cut the tuna into half centimetre cubes or mince it. In a medium bowl, combine the tuna, hot sauce, half of the green onions and sesame oil. Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread three-fourth cup of the rice evenly onto it and sprinkle sesame seeds. Turn the sheet over so that the rice side is facing down. Line the edge of the sheet at the bottom end of the mat, place half of the tuna mixture at the bottom end of the sheet.
Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat. With a very sharp knife, cut the roll in half and then cut each half into three pieces. Clean the knife with a damp cloth every few cuts. Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.


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