Ingredients
5 fl oz tuna in water , canned, (well drained)
1 tbsp sriracha sauce
1⁄2 tsp chili oil
1⁄2 tsp rice vinegar
2 tbsp scallions, (finely chopped)
1 1⁄2 tbsp light mayonnaise
6 nori sheets, (seaweed)
1 1⁄2 cup Japanese rice, cooked (room temperature), or sushi rice
Preparation
In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise.
Place a sheet of nori on top of a bamboo mat (sushi roller).
Set a small bowl of water next to the sushi roller and wet fingers. Add ¼ cup cooked rice to one side of the nori sheet and spread it by pressing down. Continue until at least ¾ of the nori sheet is covered.
Add a line of spicy tuna mix to the center of the rice (about 1½ tablespoons).
Roll up the bamboo mat (starting with the side with the rice and spicy tuna). Keep rolling until there is only a bit of nori left visible.
Wet fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.
Serve with soy sauce and wasabi.
