Name: Spicy Tuna & California Rolls
Prep time: 40 min
Total time: 40 min
Yield: 13
Ingredients: 8 oz lump crab meat (you can substitute with imitation crab meat); 2 Tbs mayonnaise; 1 tsp lemon juice; 1/4 tsp salt & pepper; 2 1/2 cups prepared sushi rice; 5 of halved nori (dried seaweed sheet); 5 tsp sesame seeds; 1 avocado, sliced in lengthwise; 1/2 English cucumber, julienned; Yumyum sauce, optional; 12 oz sushi grade tuna, small diced or chopped; 1 green onion, chopped; 1 Tbs soy sauce; 1 Tbs sriracha; 1 Tbs sesame oil; 2 tsp sesame seeds; 1 tsp honey; 1/2 tsp black pepper; 8 of halved nori (dried seaweed sheet); 2 1/2 cup prepared sushi rice

Description

Ingredients

Units Scale

For California Rolls (Makes 5 rolls)

8 oz lump crab meat (you can substitute with imitation crab meat)
2 Tbs mayonnaise
1 tsp lemon juice
1/4 tsp salt & pepper
2 1/2 cups prepared sushi rice
5 of halved nori (dried seaweed sheet)
5 tsp sesame seeds
1 avocado, sliced in lengthwise
1/2 English cucumber, julienned
Yumyum sauce, optional

For Spicy Tuna Rolls (Makes 8 rolls)

12 oz sushi grade tuna, small diced or chopped
1 green onion, chopped
1 Tbs soy sauce
1 Tbs sriracha
1 Tbs sesame oil
2 tsp sesame seeds
1 tsp honey
1/2 tsp black pepper
8 of halved nori (dried seaweed sheet)
2 1/2 cup prepared sushi rice

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Instructions

Let’s make California Rolls first!
Combine crab, mayo, lemon juice, salt and pepper to a mixing bowl. Mix well with a spoon or spatula.
Cover bamboo roller with a large ziplock bag or place wrap completely. This way rice will not stick to roller.
Place plastic covered bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread 1/2 cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture. Sprinkle about 1 tsp sesame seeds evenly on top of rice and flip whole thing over. (Now rice side down and seaweed part is up.)
Place 2 slices avocado, a few slices of cucumber sticks and about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling.Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
Now, let’s make Spicy Tuna Rolls!
Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a mixing bowl. Mix well with a spoon or spatula.
For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic.
Place bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread a bit less than 1/3cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture. Place about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
When you are ready to slice, make sure your knife is sharpened and having a damp towel next to you. Cut sushi roll into halves, quarter then cut each quarters into halves so you will have even 8 pieces sushi roll. Wipe your knife with a damp towel each slices to have a clean cut. Serve with soy sauce, wasabi and pickled ginger to your taste. Enjoy!

Notes

If you don’t want to worry about rolling, you can make sushi bowl! 🙂

Prep Time: 40 mins