Inside-Out Spicy Tuna Rolls with Avocado and Sesame

What you need

• 250 g (1 1/4 cups) short-grain sushi rice
• 300 ml (1 1/4 cups) water
• 45 ml (3 tbsp) rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 200 g (7 oz) sushi-grade tuna, cut into 5 mm cubes
• 3 tbsp Japanese mayonnaise
• 2 tsp sriracha
• 2 sheets nori
• 1 ripe avocado, halved, pitted and thinly sliced
• 2 tbsp toasted sesame seeds
• soy sauce, for serving
• wasabi, for serving
• pickled ginger, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in cold water until it runs almost clear, then drain 10 min.

2. 2

   Put the rice and water in a pot, bring to a boil, cover and cook on the lowest heat for 12 min. Rest, covered and off the heat, 10 min.

3. 3

   Stir the rice vinegar, sugar and salt in a small bowl until dissolved.

4. 4

   Tip the rice into a wide shallow bowl and sprinkle with the vinegar mixture. Fold it in with cutting strokes and fan the rice until it cools to room temperature, about 10 min. Cover with a damp cloth.

5. 5

   Mix the tuna with the mayonnaise and sriracha and keep it in the fridge until rolling. Use tuna sold for raw eating and keep it cold.

6. 6

   Cut each nori sheet in half crosswise and wrap a bamboo mat in plastic wrap.

7. 7

   With wet hands, spread a quarter of the rice over a half sheet of nori, edge to edge, and sprinkle with sesame seeds.

8. 8

   Flip the nori so the rice faces down on the mat. Lay a strip of the tuna mixture and some avocado along the edge nearest you.

9. 9

   Roll the mat up and over the filling, pressing gently but firmly, until the roll is tight. Repeat to make 4 rolls.

10. 10

    Wipe a sharp knife with a damp cloth and cut each roll into 6 pieces, wiping the blade between cuts.

11. 11

    Serve right away with soy sauce, wasabi and pickled ginger. Eat the rolls the same day.

Imported from homebodyeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.