Emeril's Inside-Out Spicy Tuna Roll with Special Sauce Recipe

• Yield: 4 rolls
• Nutritional Information Per Serving (1 of 4 servings):
  • Calories: 964
  • Total Fat: 21 g
  • Saturated Fat: 3 g
  • Carbohydrates: 160 g
  • Dietary Fiber: 1 g
  • Sugars: 13 g
  • Protein: 27 g
  • Cholesterol: 30 mg
  • Sodium: 734 mg
• Total Time: 15 min
• Preparation Time: 15 min

Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons hot chile paste
• 1 teaspoon hot chile oil
• 1/2 teaspoon toasted sesame oil
• 4 sheets toasted seaweed (yakinori)
• Prepared sushi rice (minimum 3 cups cooked rice), recipe below
• 1/2 pound sushi-grade fresh tuna, sliced into 1/2-inch strips
• Wasabi paste
• 2 tablespoons finely sliced scallions
• 3 tablespoons toasted black sesame seeds

Mitsuko's Perfect Sushi Rice:

• 3 3/4 cups Japanese rice (e.g., Nishiki) or 5 rice cooker cups
• 3 3/4 cups water (or 5 rice cooker cups)
• 1/2 cup rice vinegar
• 4 tablespoons sugar
• 1 teaspoon salt

Instructions

1. In a small bowl, mix together mayonnaise, chile paste, hot chile oil, and toasted sesame oil until well combined.
2. Place one sheet of toasted seaweed on a sushi rolling mat with the short edge facing you. Using slightly moistened fingers, press an even layer of sushi rice onto the seaweed to completely cover it, pressing firmly so the rice sticks. Flip the seaweed so the rice side is down.
3. Lay the tuna strips vertically on the seaweed, about one-third of the way from the near edge. Spread a small dab of wasabi over the tuna, then sprinkle with sliced scallions.
4. Begin rolling the seaweed tightly using the sushi mat, pressing firmly for a compact roll. Once rolled, place the roll back on the mat and press firmly again.
5. Sprinkle black sesame seeds on a flat surface and gently roll the sushi to coat it with seeds. Let the roll rest briefly before slicing it with a sharp, damp knife.
6. Cut the roll into 6 to 8 pieces and serve with spoons of special sauce on top or on the side for dipping. Repeat the process with remaining ingredients.

Mitsuko's Perfect Sushi Rice Preparation:

Yield: Rice enough for at least 7 large rolls (futomaki)

1. Place rice in a large bowl and cover with plenty of water. Stir with your hands to loosen starch, then drain most of the water. Agitate the rice 10 to 15 times by moving your hand swiftly back and forth against the bowl. Rinse the rice multiple times until the water runs almost clear. Transfer rice to a colander and let drain for one hour undisturbed.
2. Put the rice in a rice cooker and add water, then cook as per the manufacturer's instructions.
3. While the rice cooks, heat the rice vinegar in a small saucepan until it boils, then remove from heat. Add sugar and salt; stir until fully dissolved. Cool mixture to room temperature.
4. When cooking finishes, leave the rice in the cooker for 10 minutes. Transfer the hot rice to a large shallow bowl or traditional wooden tub (hangiri), forming a mound.
5. Using a wooden paddle (kijakushi), slice gently through the rice with a diagonal motion. Pour the cooled vinegar mixture over the rice. Cut through several times to distribute evenly, fanning or turning the rice occasionally to help it cool uniformly to body temperature. The rice is then ready for sushi rolls.
6. To keep rice at sushi-ready temperature, store it in an insulated container covered with a damp cloth, such as in a small cooler.

Recipe courtesy of Emeril Lagasse