Time: 1 hour 10 min.
Complexity: average
Quantity: 4 rolls

Uramaki sushi (California roll with tuna) - detailed recipe.

Ingredients:

• 2 cups of short-grain sushi rice
• 225 g fresh tuna
• 1/2 tbsp. seasoned rice vinegar
• 2 teaspoons mayonnaise
• 2 teaspoons Sriracha sauce
• 2 sheets of unsalted nori
• Toasted sesame seeds (optional)
• 1 bunch kaiware (green daikon shoots)
• Additional equipment: Bamboo sushi mat wrapped in cling film

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

round grain rice, tuna, radish sprouts, rice vinegar, mayonnaise, Sriracha sauce, nori, sesame

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Preparation:

Step 1
• For rice: Rinse the rice thoroughly 2-3 times, being careful not to break it. Cook the rice in a rice cooker according to the manufacturer's instructions. While the rice is still hot, transfer it to a bowl and add vinegar.
  
  Using a silicone or wooden spatula, toss the rice until well coated with vinegar, cooled slightly, and shiny, about 5-6 minutes. Transfer the rice to a parchment-lined baking sheet, cover with a kitchen towel, and let cool for 30 minutes.
Step 2
• To prepare the filling: Finely chop the tuna and place it in a bowl. In another bowl, combine the mayonnaise and Sriracha sauce (add more sauce if desired). Gently mix the tuna and mayonnaise mixture.
  
  To prepare sushi: Fold the nori sheets in half and break them. Use 1/2 a sheet at a time. Place the sheet shiny side down on a bamboo mat. Spread an even layer of rice (not too thick) on the nori and sprinkle with a few sesame seeds.
  
  Turn the nori over and place the tuna filling in the center of the sheet to create a horizontal line. Place about 20 kaiware sprouts on the tuna strip (the ends of the sprouts with the leaves should be facing the edges of the roll, slightly protruding).
  
  Roll the nori around the tuna, folding the near edge over and twisting the sheet to meet the near and far ends. Use a sushi mat to press the roll into place. Make 4 rolls this way.

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