SPICY TUNA FUTOMAKI

Spicy Tuna Futomaki image

I've been making sushi for a long time, but a spicy tuna roll is still one of my favorites. This is not a traditional Japanese sushi roll, but I love it just the same! The addition of toasted sesame oil calms the spice of the hot chili sauce and adds a delicious nutty flavor. Crunchy cucumber sticks give nice texture to the roll and you can add scallions, radish sprouts or avocado to complement the spicy tuna mix as well.

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 English cucumber
6 ounces fresh sushi-grade tuna (I recommend yellowfin or big-eye), cut into 1/4-inch strips
2 teaspoons hot chili sauce, such as sriracha
1 teaspoon toasted sesame oil
1/4 teaspoon Japanese pepper, such as nanami/shichimi togarashi or iccimi togarashi, optional
4 half sheets sushi nori
2 cups prepared sushi rice
1 teaspoon toasted sesame seeds
Soy sauce, for serving, optional
Pickled ginger, for serving, optional
Wasabi, preferably fresh, for serving, optional

Steps:

Seed the cucumber and cut it into thin sticks about 1/8 inch wide and 4 inches long.
Place the tuna in a medium bowl. Add the chili sauce, sesame oil and Japanese pepper if using and stir gently to combine.
Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingers in a small bowl of ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip of nori without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
Place 1 1/2 ounces of the tuna in a line across the rice. Lay 3 to 4 pieces of the cucumber next to the tuna. Slip your thumbs under the near edge of the nori and roll the sushi roll away from you with gentle pressure until the edge without sushi rice is on the bottom, creating a seam. (Don't squeeze the roll too firmly or the filling will squish out.)
Let the sushi roll sit on the seam for a few seconds and the seam should seal itself. If it doesn't, dip a fingertip into the ice water and swipe a very small amount of water along the un-riced edge of the nori sheet. Let the roll sit on the seam for a few seconds. If you like, use a makisu (sushi rolling mat) to gently shape the roll.
Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the sushi roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls.
Garnish each roll with 1/4 teaspoon sesame seeds. Serve with soy sauce, pickled ginger and wasabi if desired. If using fresh wasabi, peel and finely grate.