Spicy Tuna Roll-style sushi with sriracha mayo

Ingredients

Sushi rice

• 250 g sushi rice
• 300 ml water
• 3 tbsp rice vinegar
• 1.5 tbsp caster sugar
• ¾ tsp salt

Roll

• 3 nori sheets
• 250 g sushi-grade tuna, finely diced
• 3 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tsp sesame oil
• 2 spring onions, sliced
• Extra mayonnaise + sriracha for topping

Method

1. Rice. Cook and season the sushi rice. Cool.
2. Tuna mix. Combine tuna, mayonnaise, sriracha, sesame oil, spring onions.
3. Lay nori. Place a sheet rough-side up. Spread rice over the nori, leaving 1 cm at the top.
4. Fill. Add a line of tuna mix along the bottom edge.
5. Roll. Roll forward using a mat, sealing with water.
6. Cut. Wet a sharp knife, cut into 6 pieces.
7. Top. Drizzle with extra mayonnaise + sriracha. Garnish with spring onion.
8. Serve.

Tips

• Sushi-grade tuna is essential. Don’t substitute tinned.
• Sriracha mayo > sriracha alone. The creaminess carries the heat.
• Make it spicy-but-not-burn-your-face-out. 1 tbsp sriracha for 4.