Sushi: Spicy Tuna Rolls Recipe

Ingredients

• ½ small (56 g/2 oz) cucumber
• 1 large (200 g/7.1 oz) avocado
• 1 medium (15 g/0.5 oz) spring onion
• 1½ cups (220 g/8.1 oz) canned tuna, drained
• 2 cloves garlic, crushed
• 1 teaspoon grated ginger
• 2 teaspoons toasted sesame oil
• ¼ cup (55 g/1.9 oz) Mayonnaise
• 4 cups (480 g/16.9 oz) Cauli-Rice
• 2 teaspoons Sriracha
• ½ teaspoon salt
• 4 large (60 g/2.1 oz) leaves lettuce
• 4 nori seaweed sheets

• ¼ cup (55 g/1.9 oz) Mayonnaise
• 1 teaspoon Sriracha
• Salt and cayenne pepper to taste
• 2 tablespoons (16 g/0.6 oz) sesame seeds

1. Wash, peel and slice the cucumber into long, thin stalks. Halve, deseed, and peel the avocado and cut into long slices. Wash the lettuce leaves and pat dry.
2. Wash and slice the spring onion. In another bowl, combine the drained tuna, sliced spring onion, crushed garlic, ginger, and sesame oil. Add 2 tablespoons (28 g/1 oz) of Mayonnaise, 2 teaspoons of Sriracha, and salt. Mix until well combined.
3. Add 2 tablespoons (28 g/1 oz) of Mayonnaise to the Cauli-Rice, and season with salt. Mix until well combined. The mayo will act as glue for the “rice.”
4. Top each nori sheet with the cauli-rice. Make sure the cauli-rice doesn’t cover the whole sheet; leave 1 to 2 inches (2.5 to 5 cm) on the sides. Top each sheet with a lettuce leaf, ¼ of the tuna mixture, ¼ of a sliced avocado, and ¼ of the cucumber. Make sure you place the filling on the top half of the nori so you can wrap it easily. Roll it up to the edge, wet the nori with a few drops of water, and seal well. Place the rolls with the sealed side down to keep the wraps tight. Leave to rest for 10 to 15 minutes before slicing or place in the fridge.
5. Meanwhile, prepare the topping. Mix the mayonnaise with the Sriracha and season with salt and cayenne pepper to taste. Dry-roast the sesame seeds for a minute or until golden. Cut each roll into 8 pieces and sprinkle with the toasted sesame seeds. Serve with the spicy mayonnaise.