Ingredients
c
2 cups cooked sushi rice
r
2 tbsp rice vinegar
s
1 tbsp sugar
s
½ tsp salt
f
200 grams fresh tuna, cubed
m
¼ cup mayonnaise (preferably Japanese)
s
1 - 2 tbsp sriracha sauce
s
1 tbsp soy sauce
s
1 tsp sesame oil
A
A handful of microgreens
n
4 sheets nori (seaweed)
A
Avocado, cucumber slices, black sesame seeds
O
Optional: soy sauce, wasabi, or pickled ginger for serving
Directions
1
Season Rice: Mix rice vinegar, sugar, and salt; fold into the cooked sushi rice. Let cool to room temperature.
2
Prepare Filling: Combine tuna, mayonnaise, sriracha, soy sauce, and sesame oil in a bowl.
3
Assemble: Place a sheet of nori on a flat surface. Spread a layer of rice on the nori, leaving a border. Sprinkle sesame seeds. Add a quarter of the tuna mix in the center, cucumber, avocado, spicy mayo, scallions, microgreens. Fold nori corners over the center to form a square.
4
Cut and Serve: Cut into triangles, serve with soy sauce, wasabi, or ginger if desired.
