Time: 1 hour 10 min.
Complexity: easily
Servings: 12

Temakizushi rolls (cones) with tuna and hot sauce - a detailed recipe.

Ingredients:

For rice:

• 1 1/4 cups sushi rice, rinsed
• 1 tbsp. l. rice vinegar
• 1 tbsp. sugar
• Coarse salt
• 2 tbsp sesame seeds, toasted

For the sauce:

• 2/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3-4 tsp Sriracha sauce (hot Asian chili sauce)
• 1 tbsp soy sauce
• 1 tsp. sesame oil
• 1 teaspoon freshly grated ginger

For temakizushi rolls:

• 350 g yellowfin fillet tuna (a piece approximately 3 cm thick.)
• Coarse salt and freshly ground pepper
• 1 tbsp. vegetable oil
• 6 sheets of nori (pressed dried seaweed)
• 1 avocado, pitted and scooped out, cut into thin slices
• 1 cucumber, cut into small strips
• 1 carrot, cut into small strips
• 1/2 bunch of chives, cut into 7.5 cm long sticks.
• Pickled ginger, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice, rice vinegar, sesame, mayonnaise, lemon juice, Sriracha sauce, soy sauce, ginger root, tuna, nori, Avocado, cucumbers, carrot, chives, pickled ginger

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Preparation:

Step 1
• Prepare rice: Place the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low, and simmer until all the water is absorbed, about 15 minutes. Remove the saucepan from the heat and let it sit, covered, for 10 minutes. Meanwhile, in a large bowl, combine the rice vinegar, sugar, and 1 teaspoon of salt. Add the sesame seeds and rice, stir gently, and cool to room temperature.
Step 2
• Meanwhile, prepare the sauce: In a medium bowl, combine mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil, and ginger. Cover and refrigerate until ready to use.
Step 3
• Prepare the tuna: Rub the tuna with 1/2 teaspoon each of salt and pepper. Heat a nonstick frying pan over medium-high heat. Add the vegetable oil, then add the tuna and fry until golden brown, about 2 minutes per side. Transfer the fish to a serving platter and cool to room temperature.
Step 4
• Prepare temakizushi: Dry the nori sheets using a blowtorch or over a gas stove. Using scissors, cut each sheet in half. Slice the tuna and sprinkle with salt. Place the nori sheet on a work surface, wide side facing you. Using wet fingers, spread a small amount of rice on the left half of the sheet, leaving a 2.5 cm (1 inch) margin on the left side.
  
  Top with a slice of tuna and avocado, drizzle with a spoonful of sauce, then top with a small amount of cucumber, carrot, and chives. Starting from the bottom left corner, roll tightly into a cone, moistening the edges of the nori first. Make the remaining temakizushi. Serve with pickled ginger and plenty of sauce.

Votes: 9