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Recipe

Atun Spicy Roll

15 mins

Half

4.375

12 comments

Kiwilimón

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To print

The rich recipe for spicy tuna in Japanese restaurants.

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Ingredients

4 portions

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4 cups sushi rice
4 leaves nopal, (alga)
1/4 cups mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sencha Asian Chili, (Eastern Chile)
2 tablespoons chives, finely chopped
4 tablespoons masago sushi caviar, (roe of flying fish)
500 grams fresh tuna
1 cucumber, peeled and cut into julienne

Preparation

In a deep bowl, make the spicy sauce by mixing mayonnaise, mustard, chili, masago, sesame oil and green onions.

Cut the tuna into small cubes and mix with the spicy sauce.

Place a tablecloth to make sushi on a clean surface. Put a nori leaf with the bright part down and the long side towards you.

Sprinkle sesame on the rice and voleta the nori leaf so that the rice is below. Place a row of cucumber on the side leaf closest to you next to the cucumber a row of spicy tuna. Roll the roll firmly using the sushi cloth as your guide.

With a sharp and wet knife cut the sushi roll into 8 pieces. Repeat with the other 3 rolls and serve.

PRESENTATION

Accompany your wasabe and ginger roll.

TIPS

The ingredients can be found in the oriental section of your supermarket or in an oriental store. For the sushi rice recipe: http://www.kiwilimon.com/recetas/880/arroz_para_sushi/

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Atun Spicy Roll

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by