Ingredients
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For the Sushi Rice:
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1 ½ cups sushi rice
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2 ¼ cups water
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⅓ cup rice vinegar
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4 tablespoons sugar
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1 tablespoon salt
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2 teaspoons mirin
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1 small piece kombu (optional)
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For the Spicy Mayo:
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1 cup Japanese mayo
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1 tablespoon gochujang
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2 tablespoons sriracha
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2 tablespoons toasted sesame oil
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For the Spicy Tuna:
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½ pound sushi grade tuna, finely diced
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2 tablespoons thinly sliced chives
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Desired amount of spicy mayo, to taste
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For Assembly:
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Nori sheets, cut in half
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Additional Accoutrements:
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English cucumber, cut into matchsticks
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Sliced avocado
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Thinly sliced Serrano chili
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Sesame seeds
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Sliced chives
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Soy sauce, for dipping
Directions
1
For the Sushi Rice:
1
Rinse the sushi rice until the water runs clear, then soak it in water for 20 minutes to hydrate the grains.
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1 ½ cups sushi rice
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2 ¼ cups water
2
While the rice soaks, make the sushi vinegar. Combine the rice vinegar, sugar, salt, and mirin in a small saucepan. Heat gently over medium, stirring until dissolved, then set aside.
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⅓ cup rice vinegar
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4 tablespoons sugar
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1 tablespoon salt
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2 teaspoons mirin
3
Drain the soaked rice and add it to a pot with 2 1/4 cups of fresh water. Lay the kombu on top, bring to a boil, then cover and reduce to a low simmer. Cook for 17 minutes, then turn off the heat and let sit, covered, for 10 minutes.
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sushi rice
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2 ¼ cups water
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small piece kombu (optional)
4
Remove and discard the kombu. Transfer the hot rice to a wide bowl, pour in the sushi vinegar, and slice and fold the rice to season evenly. Transfer back to the pot and cover to keep warm.
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rice vinegar
5
For the Spicy Mayo:
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Whisk together Japanese mayo, gochujang, sriracha, and toasted sesame oil until smooth and fully incorporated. Adjust the heat level to taste.
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1 cup Japanese mayo
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1 tablespoon gochujang
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2 tablespoons sriracha
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2 tablespoons toasted sesame oil
2
For the Spicy Tuna:
1
Finely dice the sushi-grade tuna and add it to a mixing bowl with the chives. Add enough spicy mayo to lightly coat the tuna while keeping the texture fresh and glossy. Toss gently to combine.
s
½ pound sushi grade tuna, finely diced
t
2 tablespoons thinly sliced chives
D
Desired amount of spicy mayo, to taste
2
For Assembly:
1
Slightly wet your hands. Form a palm-sized ball of rice and set it on a halved nori sheet, spreading evenly to cover about three-quarters of the way. Place a spoonful of spicy tuna about 1 inch from the edge containing rice. Add any desired accoutrements—get creative with different combinations.
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sushi rice
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Nori sheets, cut in half
D
Desired amount of spicy mayo, to taste
2
Carefully roll into a tight cylinder and enjoy immediately with soy sauce for dipping.
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Soy sauce, for dipping
