Chef Hiro Sone from Terra in St. Helena takes us through how to make a Spicy Tuna Hand Roll.
Spicy Tuna Hand Roll | Makes 1
3 tablespoons chopped tuna (can use scraps from cutting tuna for nigiri)
½ teaspoon mayonnaise
½ teaspoon flying fish roe
¼ teaspoon Sriracha sauce
¼ teaspoon finely chopped green onion, white part only or white and tender green part
½ sheet nori, toasted
¼ cup Sushi Rice (see recipe), at body temperature, covered with a damp kitchen towel
1/8 teaspoon wasabi paste
10 daikon sprouts, roots removed
Soy sauce, for serving
To make the filling: In a small bowl, combine the tuna, mayonnaise, roe, Sriracha sauce and green onion and stir to mix.
Assemble hand rolls: Hold the nori sheet, shiny side down, in your non-dominant hand, securing it in place with your thumb on top and supporting its length with your fingers. Moisten your dominant hand with water and pick up the sushi rice. Gather it into a loose ball, then press from the corner into the middle of the nori. (The rice should be about ¼-inch thick, leaving a border of the nori on the top, bottom and side uncovered. The other half of the nori should not have any rice on it.)
Make an indentation in the middle of the rice, and smear wasabi over the indentation. Place the filling on top of the wasabi.
Bring the bottom corner of the nori to the middle of the nori sheet, so that the midpoint of the bottom of the nori becomes the point of the cone. Roll the nori around the ingredients and sushi rice.
Continue to roll until you have formed a cone.
Credit: Katie Brigham, Lea Suzuki
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