Time: 25 min.
Complexity: easily
Servings: 4

Spicy tuna rolls - detailed recipe.

Ingredients:

• 1/2 cup diced fresh raw tuna
• 2 tablespoons mayonnaise
• A little red pepper sauce
• Nori sheets
• Ready-made sushi rice
• 1 bunch of radish sprouts

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.

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tuna, round grain rice, hot sauce, seaweed, nori, radish sprouts, mayonnaise

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Preparation:

Step 1
• In a small bowl, combine the tuna with the mayonnaise and red pepper sauce. Cut the nori sheet in half and place it shiny side down on a bamboo mat. Wet your fingers with water.
  
  Spread the sushi rice in a thin layer over the seaweed, but don't cover it completely. Leave a 2.5 cm (1 in) border around the edges to secure the edge of the roll. Spread 2 tablespoons of the spicy tuna mixture across the rice.
Step 2
• To roll the roll, slowly fold the edge of the mat closest to you over the filling and tuck it in. Apply moderate pressure to create a tight roll. Remove the mat from the roll, secure the free edge, and place the roll seam-side down on a cutting board.
  
  Using a dampened sharp knife, cut the roll in half, then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce, and pickled ginger.

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