Spicy tuna roll

Yield: 1 servings

Measure Ingredient
2 pounds Ahi tuna; (sushi quality) -
\N \N ; cut 1/ 4\" cubes
6 cups Sushi ricee - cooked
⅛ cup Rice wine vinegar
5 tablespoons Mayonnaise
⅓ \N Bottle hot sesame oil
\N \N Tuong of sritachah - to taste
\N \N Baked seaweed sheets
\N \N Wasabi mustard
1 \N Avocado - sliced
½ cup Fish eggs - roe
\N \N Toasted sesame seeds for garnish

Directions: Combine the vinegar, mayonnaise, sesame oil, tuong of sritachah in a bowl. Add the tuna and combine. Spread the cooked rice onto the seaweed sheet. Add a touch of wasabi mustard to taste. Spread the tuna mixture over the wasabi. Next add the avacado. Roll with a bamboo sushi roller and slice into pieces. Cover tops with the fish roe and garnish with sesame seeds. Serve with wasabi and soy sauce.

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