Spicy Tuna Sushi Roll
From Chef Joe Kim of Bend's 5 Fusion Restuarant
2.25 cups rice
2.25 cups water
5 Tbs rice vinegar
1.5 tsp sea salt
2 Tbs sugar
7/8 cup of sushi rice
1 sheet yakinori (toasted seaweed)
2 to 3 cucumber sticks
1 oz kaiware (daikon) sprouts
2 to 2.5 oz minced or sliced tuna
2-3 tbs of Your favorite hot sauce
Rinse rice many times under water until water runs clear. Let rice stand under the grains become white instead of clear. Put equal parts rice and water into rice cooker and cook according to directions.
When rice is cooked, spread onto cookie sheet and whisk together rice vinegar, salt and sugar and pour over. Mix until each grain is coated and let rest.
Start with the seaweed sheet and spread baseball size of rice on top. Sprinkle with sesame seeds. Put nori onto sushi mat, covered in saran wrap, rice-side up. Add cucumber sticks, then sprouts. Cut tuna into strips and mix with your favorite hot sauce. Put tuna mixture on roll.
Roll up tightly then press together with mat, gently. Flip roll over and press with mat on the other side. Dip knife in water and cut in half, then dip knife again, cut in half until you have eight pieces.
Serve with wasabi and ginger as a palette cleanser.
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