Description
From Heather Christo.
Ingredients
- FOR THE SUSHI RICE:
- 1-¾ cup Water
- 1 teaspoon Kosher Salt
- 1-½ cup Short Grain Rice
- 1 Tablespoon Rice Wine Vinegar
- FOR THE SPICY TUNA:
- 8 ounces, weight Sashimi Grade Raw Tuna
- 1 teaspoon Sambal Or Chili-garlic Sauce
- 1 teaspoon Sriracha
- 1-½ teaspoon Fresh Ginger, Minced
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Coconut Amino Acids
- 2 Tablespoons Rice Wine Vinegar
- FOR THE HAND ROLLS:
- 6 Sheets Nori, Cut In Half
- Black Sesame Seeds
- Avocado
- Shikoki Mushrooms
- Cucumber
- Fresh Cilantro
Preparation
For the sushi rice:
In a small pot, add water and the salt and then add the rice. Boil for 1 minute and then add a lid to the pot and turn the heat to low. Steam for 15–17 minutes, until all the liquid has been cooked off.
Add rice wine vinegar and fluff with a fork, then put the lid back on the pot for another 3 minutes.
For the spicy tuna:
On a cutting board, cut the tuna into bite-sized pieces. Then, taking a large sharp knife, mince the tuna.
In a medium-sized bowl, combine the sambal, sriracha, ginger, sesame oil, amino acids and rice wine vinegar. Add tuna to the sauce and gently combine. Set aside to marinate.
To assemble hand rolls:
Place a half sheet of nori on a flat surface. Trim 2 inches off of the end of the sheet with a sharp knife or scissors. Place 1 tablespoon of the rice on one end of the nori. With wet fingertips, flatten the rice. Add 1 tablespoon of the spicy tuna mixture to the top of the rice, sprinkle the tuna with sesame seeds.
Add avocado, mushrooms, cucumber and cilantro to the top of the tuna. Roll the nori into a cone shape. Use a few drops of water to rub the edge of the nori so that the cone seals itself shut. Continue with the rest of the ingredients and serve immediately.
