Scott:
Ana:
Alex:
Ingredients
- Sushi Rice
- 2 cups sushi rice, uncooked
- 2 cups water
- 3 Tbs Rice Vinegar
- 1 tsp salt
- 2 Tbs Sugar
- Spicy Tuna
- 1 lb sashimi-grade tuna, coarsely shopped
- 1/2 cup mayonnaise (to taste)
- Crab Salad
- 1 cup crab meat
- 1-2 Tbs mayonnaise
- Wisabi Mayo
- 1/2 Cup mayonnaise
- 2-4 Tbs Wasabi powder
- Spicy Mayo
- 1/2 cup mayonnaise
- 1-2 Tbs chile-garlic
- 1 avocado, thinly sliced
- 2 cups matchstick-cut cucumbers
- 4 sheets nori
- 1/4 cup flying fish roe
- black sesame seeds
- Serving Sides
- wasabi paste
- pickled ginger
- soy sauce
Steps
Wash and drain rice. Soak 30 min. Drain. Cook rice and 2 cups water. Boil, then simmer 10 min. Turn off heat and steam 10 min.
Mix vinegar, salt, sugar for rice in a small bowl.
Rinse a bowl with 1 cup water + 2 Tbs vinegar. Wipe excess. Add cooked rice to center. Pour vinegar dressing over, and stir to coat evenly. Cool to room temperature
Add mayo to tuna, a little at a time until it reaches the desired consistency. Add chili-garlic to taste.
Add mayo to crab, a little at a time, until desired consistency.
Make wasabi mayo: Mix wasabi powder with 1 tsp water. Add additional water to form a paste. Mix with 1/2 cup mayo
Make spicy mayo: Mix 1/2 cup mayo with chili-garlic sauce
Put wasabi mayo and spicy mayo into squeeze bottles.
Place nori on plastic wrap. Spread sushi rice (w/ wet hands) onto top 3/5 of sheet, pressing down to make a thin layer. Flip over. On the non-rice end, add cucumber, avocado, and 1/4 of crab salad. Roll up tightly (rice on outside). Cut.
Spoon spicy tuna on top. Top with roe. Squeeze spicy mayo over. Squeeze wasabi mayo over. Sprinkle with black sesame seeds. Serve with wasabi, pickled ginger, soy sauce