Spicy Tuna Sushi Roll

Name: Spicy Tuna Sushi Roll
Total time: 300 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup (uncooked) Sushi rice; 200 g, sliced into small cubes Sushi-grade tuna. Season tuna with Shichimi Togarashi, or your favorite spices; 1 , sliced Avocado; 2 tablespoons Panko breadcrumbs; 2 sheets Roasted seaweed nori; 2 tablespoons Sriracha; 2 tablespoons Rice vinegar; 1 large pinch Salt; for serving Soy sauce; for serving Wasabi

Jim Pennington @cook_3433511

New Orleans, Louisiana

With a rice cooker, this recipe is incredibly simple and quick. I usually start my Zojirushi rice cooker in the morning and it keeps the rice perfectly cooked, hot, and ready to use all day. Thaw sushi grade tuna when you’re ready, and you’ll have perfect sushi in 5 minutes.

Jim Pennington @cook_3433511

New Orleans, Louisiana

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Ingredients

5 minutes when using rice cooker to prepare rice.

2 servings

1 cup(uncooked) Sushi rice
200g, sliced into small cubes Sushi-grade tuna. Season tuna with Shichimi Togarashi, or your favorite spices
1, sliced Avocado
2 tablespoonsPanko breadcrumbs
2 sheetsRoasted seaweed nori
2 tablespoonsSriracha
2 tablespoonsRice vinegar
1large pinch Salt
for serving Soy sauce
for serving Wasabi

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Steps

5 minutes when using rice cooker to prepare rice.

1

Rinse and cook the sushi rice in the morning. Start Zojirushi rice cooker, rice will always be ready when you are.
2

Mix the cooked rice with 2 tablespoons of rice vinegar and a large pinch of salt. Let it cool.
3

Lay a sheet of nori on a bamboo mat, spread a thin layer of rice over it.
4

Arrange tuna, avocado, and sprinkle panko on the rice.
5

Roll the sushi tightly using the bamboo mat.
6

Slice the roll with a very sharp knife, keeping the blade clean and wet between slices.
7

Serve with sriracha, wasabi, and soy sauce.

Tips

When slicing the rolls, use a very sharp knife and keep the blade clean and wet between slices, using a damp paper towel or running under water between slices.

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