Spicy Tuna Handrolls
Ingredients
1½ cups sushi rice (optional) (recipe on the blog)
4 oz. sashimi-grade tuna
2 1/2 tsp Sriracha sauce
½ tsp sesame oil
2 green onions chopped roughly
Nori sheets cut in half
2 Tbsp. white sesame seeds for garnish
Instructions
Make your sushi rice and set aside (recipe on the blog).
Cut tuna into ¼" cubes or mince. This is personal preference.
In a medium bowl, combine the tuna, Sriracha, sesame oil, and some of your chopped green onions (save some for topping).
Before you start rolling your hand rolls, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down). If you would like to use rice, put a thin layer of rice on left third of nori.
Spread about 2 tablespoons of your tuna mixture vertically across middle of the rice or simply in the left third of your nori if you are not using rice. Top with some green onions and sesame seeds.
Fold the bottom left corner of nori over and begin folding into cone shape.
Repeat until all your tuna is used. Serve with pickled ginger, wasabi, and soy sauce as condiments.