Spicy Tuna & California Rolls

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Make the California roll filling: mix the crab meat, mayonnaise, lemon juice, salt and pepper in a bowl until well combined.
2. Cover the bamboo roller with a large zip-top bag or plastic wrap.
3. For each California roll, spread 1/2 cup sushi rice evenly over a halved nori sheet, shiny side down. Sprinkle about 1 tsp sesame seeds over the rice, then flip the sheet so the seaweed faces up.
4. Lay 2 avocado slices, a few cucumber strips and about 1/4 cup crab mixture horizontally across the third of the seaweed nearest you.
5. Hold the filling in with your fingers, lift the near edge over the filling and roll it up tightly, pressing lightly to seal. Place the roll seam side down on a plate and repeat with the rest.
6. Make the spicy tuna filling: mix the tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a bowl.
7. For each spicy tuna roll, spread a bit less than 1/3 cup sushi rice evenly over a halved nori sheet, shiny side down. Do not cover the roller.
8. Place about 1/4 cup tuna mixture horizontally across the third of the seaweed nearest you, then roll the same way and seal, placing seam side down. Repeat with the rest.
9. To slice, use a sharp knife and keep a damp towel nearby. Cut each roll in half, then into quarters, then halve each quarter to get 8 even pieces, wiping the knife between cuts.
10. Serve with soy sauce, wasabi and pickled ginger to taste.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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ScallionLemonRiceCucumberAvocadoNori seaweedCrabTuna