1 pound fresh Ahi, diced
1 T Sriracha (or other hot chili sauce)
1 T olive oil
nori sheets (seaweed)
sushi rice (recipe follows)
In a bowl, combine the diced raw tuna with the olive oil and hot sauce. Lay out a sheet of nori on a sushi rolling mat or cutting board. Set a little dish of water to the side and get your hands nice and clean. Scoop out about ½ cup of prepared room temperature sushi rice on the nori, dampen your fingertips in the water and press the rice out in about a 2″ wide section. If the rice starts sticking to your fingers, dip them back in the water and try again! Spoon about 2T of the spicy tuna mixture on top of the rice and spread out evenly. Tuck some small slices of cucumber next to the tuna for a little color and crunch. Tuck up the edge of the nori and carefully begin to roll (tightly, but not too tightly – this takes some practice) the filling up. Once you get close to the end, pause a moment to dampen a finger in the water and dab the very end of the nori sheet all the way across the long edge so that when you finish rolling it seals the roll. Repeat until you have several sushi rolls, then with a clean sharp knife, cut each one into about 1″ thick pieces. Serve with a salad and avocado slices. And don’t forget the umbrella drink!
Substitutions for the spicy tuna filling for a little variety:
~smoked salmon and cream cheese
~crab meat and avocado
~veggie rolls with julienned carrots, cucumbers, peppers and sprouts (or whatever you like!)
We also like to make just plain rice rolls for our daughter Sailor, who prefers to eat them like a burrito, crazy kid.
Sushi Rice: Cook 2 cups of rice according to directions. (short grain white rice is traditional) In a bowl, blend 2T rice vinegar with 1T sugar and a sprinkle of salt. Mix the liquid in the cooked rice and you’re ready to “roll” (your sushi)!