Spicy Tuna Roll
Kiwilimón
The rich recipe for spicy tuna found in Japanese restaurants.
Reviewed by Editorial Team of Kiwilimón
4.375
|
12 comentarios
101
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 4 cups sushi rice
  • 4 leaves nopal, (alga)
  • 1/4 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sencha, (oriental chili)
  • 2 tablespoons chives, finely chopped
  • 4 tablespoons masago, (flying fish roe)
  • 500 grams fresh tuna loin
  • 1 cucumber, peeled and julienned
Preparation
15 mins
0 mins
Medium
  • In a deep bowl, make the spicy sauce by mixing the mayonnaise, mustard, chili, masago, sesame oil and chives.
  • Cut the tuna into small cubes and mix with the spicy sauce.
  • Set a sushi tablecloth on a clean surface. Lay a nori sheet with the shiny side down and the long side facing you.
  • Sprinkle sesame over the rice and roll the nori sheet so that the rice is on the bottom. Place a row of cucumber on the sheet on the side closest to you next to the cucumber one row of the spicy tuna. Roll the roll tightly using the sushi tablecloth as your guide.
  • With a sharp, wet knife, cut the sushi roll into 8 pieces. Repeat with the other 3 rolls and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by