Time: 15 min.
Complexity: easily
Quantity: 4 rolls

Spicy inside-out rolls with tuna and special sauce - detailed recipe.

Ingredients:

• 225g fresh sushi-grade tuna, cut into 1cm wide strips
• 4 sheets of fried seaweed (yakinori)
• Prepared sushi rice (at least 3 cups of prepared rice)
• 1/3 cup mayonnaise
• 2 tablespoons hot chili paste
• 1 teaspoon hot chili oil
• 1/2 tsp toasted sesame seed oil
• Wasabi paste
• 2 tbsp finely chopped green onions
• 3 tablespoons toasted black sesame seeds

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

tuna, mayonnaise, chili paste, seaweed, nori, rice, green onions, wasabi, sesame

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Preparation:

Step 1
• In a small bowl, combine mayonnaise, chili paste, hot chili oil, and sesame oil. Stir to combine.
  
  Place one piece of toasted seaweed on a sushi mat (makisushi), narrow end facing you. Using slightly damp fingers, spread enough rice over the seaweed sheet to completely cover it, and press firmly to adhere it to the mat.
  
  Turn the seaweed sheet over so the rice is facing down. Place the tuna strips on the seaweed, arranging them in a vertical line parallel to the narrow side, approximately 1/3 the width of the seaweed sheet.
Step 2
• Spread a small amount of wasabi on the tuna, then sprinkle with chopped onion. Using a sushi mat, gently begin rolling the seaweed, pressing it firmly to create a tight and compact roll.
  
  Once the roll is completely rolled, place it back on the mat and press again. Sprinkle sesame seeds on a flat surface and lightly roll the roll. Let it sit for a few seconds, then cut with a sharp, damp knife.
  
  Cut the roll into 6-8 pieces and serve with a little sauce on top or as a dip. Repeat with the remaining ingredients.

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