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Growing Chefs! Ontario Spicy Tuna Roll

Spicy Tuna Roll

“Things are heating up in the kitchen with this delicious Spicy Tuna Roll recipe! Diced tuna may be delicious on its own, but tossed with a mixture of soy sauce, sriracha, honey and more knocks this recipe up a few degrees!”
Difficulty
Advanced
Yield
8 rolls
Ingredients
8 cups sushi rice, cooked and seasoned12 ozs sushi grade tuna, diced2 green onions, sliced thinly1 tablespoon soy sauce1 tablespoon sriracha1 tablespoon sesame oiol2 teaspoons sesame seeds1 teaspoon honey8 sheets of nori seaweed
Equipment
Chef's knifeCutting boardMixing bowls of various sizesMeasuring spoonsMeasuring cupsBamboo sushi matTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the sushi grade into small cubes, roughly 2 to 3 centimeters cubed.

Remove the root of the green onion, and thinly slice the whole onion, both white and green parts.

Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds and honey in a bowl and mix gently until well coated.

Get Cooking!

Wrap the bamboo sushi mat in saran wrap. Place a piece of nori on top. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, roughly ¾ to 1 cup, and press into a thin layer. Arrange a small strip of the tuna mixture in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll while pulling out the cling film so that it doesn’t get rolled in.

Cut each roll into 6 or 8 slices using a wet, sharp knife and serve with soy sauce.