Spicy Tuna Roll Recipe

• Level: Intermediate
• Yield: 4 rolls, about 30 pieces
• Total Time: 1 hr 45 min
  • Prep: 45 min
  • Inactive: 45 min
  • Cook: 15 min
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  • Calories: 938
  • Total Fat: 38 g
  • Saturated Fat: 5 g
  • Carbohydrates: 101 g
  • Dietary Fiber: 6 g
  • Sugar: 12 g
  • Protein: 49 g
  • Cholesterol: 61 mg
  • Sodium: 1254 mg

Sushi Rice:

• 2 cups medium-grain white rice (such as Calrose)
• 2 1/2 cups cold water
• 1 (4-inch-square) piece dried kelp (konbu), wiped lightly with dry cloth
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt

Spicy Tuna Mixture:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon chipotle pepper puree
• 1 tablespoon honey
• 2 tablespoons canola oil
• Salt and freshly ground black pepper

For Assembly:

• 4 (8 1/4 by 7 1/4-inch) sheets roasted nori
• Sushi rice
• 1 cup white sesame seeds
• 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
• 1 1/4 pounds fresh tuna, finely diced
• 1/2 cup coarsely chopped cilantro leaves
• 3 scallions, thinly sliced

Instructions:

Prepare the Sushi Rice:

1. Put the rice in a strainer. Rinse under cold water until the water runs clear. Drain thoroughly.
2. Transfer the rice to a heavy medium saucepan. Add 1 1/4 cups fresh cold water and the kelp to the pan. Cover and let soak for 30 minutes. Uncover, remove the kelp, and bring the mixture to a boil. Reduce heat to low. Cover and cook until the water is absorbed and the rice is just tender, about 15 minutes. Remove from heat. Let stand covered for 15 minutes. Transfer rice to a large glass bowl.
3. Mix together the vinegar, sugar, and salt in a small saucepan. Stir over low heat until the sugar dissolves. Drizzle this mixture over the rice. Gently toss the rice with the vinegar mixture to coat. Cover the rice with a clean damp towel and let cool completely at room temperature (do not refrigerate).

Prepare the Spicy Tuna Mixture:

1. Whisk together the mayonnaise, mustard, chipotle, honey, and oil; season with salt and pepper.

Assemble the Rolls:

1. Place a sushi mat on a work surface with the slats running crosswise. Arrange 1 sheet of nori, shiny side down, on the mat, lining up a long edge of the sheet with the edge of the mat closest to you. Using damp fingers, gently press 1/4 of the rice onto the nori in a single layer, leaving a 1 3/4-inch border on the side farthest from you. Sprinkle with sesame seeds.
2. Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1 1/2 inches thick. Repeat with the remaining ingredients to make a total of 4 rolls.

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