You can change up the ratio of mayo-to-sriracha sauce depending on how spicy you like it. If you prefer a milder sauce, you can change it to one tablespoon of sriracha sauce and 2 tablespoons of Japanese mayo. If you want to up the spicy flavor even more, you can also add powdered pepper such as cayenne pepper or mitmita, an Ethiopian spice.
You can find sashimi or sushi-grade tuna in any Japanese market (for best results). If you are not sure, ask someone in the meat department. They are always happy to help!
(Makes about 8 pieces)
- 2 heaping cups of cooked rice
- 1/4 cup of sushi vinegar
- 1 tsp of sesame oil
- 2 tbsp of sriracha-style sauce
- 1 tbsp of Japanese-style mayo
- 1/4 of an avocado, sliced
- Otafuku sushi sauce
1. To make your spicy tuna, chop up the sashimi or sushi grade tuna finely with a knife. Mix 2 tbsp of your favorite sriracha-style sauce with 1 tbsp of Japanese mayo well, then add to the chopped tuna and mix again. For a richer flavor, add 1 Tsp of sesame oil and mix again (this really makes a difference!)
2. Lay out your bamboo sushi rolling mat and place a square piece of plastic wrap on top of that. Lay a large square piece of seaweed on top of the plastic wrap. (note: there is a rough side and a smooth side to the seaweed. Lay the rough side up.).
3. Next prepare your sushi rice in a bowl by adding 2 heaping cups of cooked rice and 2 tablespoons of sushi vinegar. Put the rice on top of the seaweed layer (it should cover the most of your seaweed, but leave about a half inch on each side of the seaweed sticking out so that the roll will stick together at the end).
4. Place spicy tuna in a row, down the middle of the rice. Next, lay two avocado slices next to the spicy tuna down the same row.
5. Begin to roll from the side of the mat closest to you and stop half way. Squeeze tightly to get the ingredients to stick together well, then continue to roll to the end and squeeze again. To cut, wet your knife so that the blade doesn`t stick to the rice. Makes 8 pieces. Serve with Otafuku sushi sauce.