About the Recipe
It's no secret that the Japanese love their tuna. For centuries the fatty flesh of this fish was the population's primary source of protein. Today, "maguro" as the Japanese call it, is still the most popular fish used in sushi. Of course, you will need to buy some sushi grade tuna for this recipe but you will find it well worth the effort. I provide a little extra flavour with a touhc of mayo and chilli sauce in the roll. If you haven't tried rolling sushi before, I encourage you to take a look at the video tutorial below.
Ingredients
200g cooked sushi rice
1 sheet of nori, halved
6 strips of sashimi grade tuna
1 spring onion
2 tsp toasted white sesame seeds
1 tbsp of mayonnaise
1/4 tsp of chilli sauce
a sushi mat
some cling film
a finger bowl of water
Preparation
unroll your sushi mat and wrap it tightly with cling film
mix the mayo and chilli sauce together well
chop the spring onion finely
wet your hands & spread 1/2 of the sushi rice onto the nori in a thin layer, taking care not to tear the nori
sprinkle 1 tsp of the sesame seeds onto the rice and then turn the sheet over on the mat (this is why you wrapped your mat in clingfilm)
place 3 strips of tuna on the nori sheet and add 1/2 the chopped spring onion
spread the mayonnaise mixture over the tuna
now to roll the sushi:
using your thumbs, roll the lower edge of the sushi mat over to form the sushi roll. use your index fingers to keep the contents in place if you need to
tuck the bottom of the nori sheet into the rice at the top and give the roll a little, light squeeze with your fingers to make sure it is well formed
repeat these steps for your second roll
using a sharp knife, cut the sushi into 6 pieces, wetting the blade between cuts to prevent the rice sticking