Ingredients Jump to Instructions ↓

  1. 1 sheet nori , seaweed

  2. 4 ounces sushi rice

  3. 2 ounces sashimi grade tuna , chopped

  4. 2 teaspoons scallions , sliced thin widthwise

  5. 2 tablespoons fish roe (flying fish egg)

  6. 2 tablespoons pickled ginger

  7. 2 tablespoons wasabi

  8. 6 tablespoons soya sauce

  9. 2 tablespoons japanese mayonnaise

  10. 2 teaspoons chili sauce

Instructions Jump to Ingredients ↑

  1. Place the sheet of seaweed on your working space.

  2. Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).

  3. Mix all the rest of your ingredients together, along with the Spicy Sauce.

  4. Flip your seaweed sheet with the sushi rice on it sushi rice down.

  5. Place the tuna mixed with the other ingredients in the center of the seaweed.

  6. Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.

  7. Cut the roll into 4, 6 or 8 pieces.

  8. Serve with the ginger, wasabi and soy sauce if desired.

  9. Enjoy!


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