Spicy Tuna Roll

By á-9933

Ingredients

• 1 tsp Sriracha
• 2 tbs Japanese mayo
• 1/2 tsp mirin
• 2 tbs finely chopped green onions
• 1 tsp lemon zest
• 3 oz poki, diced
• Pickled ginger for serving
• wasabi for serving
• ponzu sauce for serving

Preparation

Step 1

Place a bamboo mat wrapped in plastic wrap with the slots crosswise on a work surface. Place nori dull side up with perforations running top to bottom on top of mat. Dampen your hands in the hand vinegar, scoop up a baseball size scoop of rice and place in the center of the nori. Redampen your fingertips in the hand vinegar and press the rice evenly to the edge of 3 sides of the nori, leaving a 1/2" border uncovered on the edge farthest from you.

Spread about 2 tbs of poki filling horizontally across the center of the rice.

Keeping the filling in place with your fingers, pick up the edge of the mat nearest you with your thumbs and slowly lift the rice-covered nori around the fillings in the center. Let the roll stand in the mat briefly so the rice can set. Then fold down the mat and turn the mat around so the unfolded side of the roll is now nearest you. Roll the extra margin of nori so that it overlaps the roll to form a tube of rice-filled nori. If making more than one roll gently transfer the sushi roll to a tray and cover tightly with plastic wrap to keep it moist.

To serve cover a sharp knife with hand vinegar. Cut each roll in half and then cut each half into 3 equal pieces, wiping the blade with a moistened towel after each cut. Arrange the slices cut side up on a platter. Serve with pickled ginger, wasabi and ponzu sauce.
Provide diners with small saucers for mixing a dab of wasabi in a little ponzu sauce for dipping the slices.