Focused recipe
Tuna Sushi Roll
Fresh tuna and cucumber rolled in vinegared sushi rice and nori, topped with spicy dynamite sauce and crispy panko breadcrumbs. This inside-out roll features a creamy, spicy finish with a satisfying crunch.
Japanese Updated 8/16/2011
Ingredients
Measured from the catalog payload.
- 5 tablespoons mayonnaise
- 8 ounces tuna sliced
- 1/2 teaspoon sesame oil
- 5 sheets nori sheets
- 1 teaspoon chili paste
- 3 cups sushi rice
- 1/2 piece cucumber sliced into thin strips
- 3 tablespoons rice vinegar
- 1 tablespoon panko breadcrumbs
- to taste wasabi paste
- soy sauce for serving
Instructions
9 cooking steps
- Combine mayonnaise, sesame oil, and chili paste in a bowl. Mix well to make dynamite sauce and set aside.
- Combine vinegar with sushi rice, and mix well.
- Arrange a sheet of nori over a sushi mat. Scoop some sushi rice and spread evenly over the nori, pressing gently so the rice sticks. Leave a 1-inch border at the top.
- Flip the nori in such a way that the part with rice is facing down. Arrange the tuna slices and cucumber on top of the nori.
- Spread a little wasabi paste over the tuna, and then start rolling with the help of a sushi mat. Note: try to push down a little as you roll the sushi to compress.
- Spread the dynamite sauce over the sushi roll and sprinkle panko breadcrumbs on top of the sauce.
- Slice the sushi roll crosswise into 6 equal pieces.
- Transfer to a serving plate. Serve with soy sauce and wasabi paste.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Sushi No tags Public recipe Revision 1