Recipe Spicy Tuna Roll

Spicy Tuna Roll

Spicy tuna is a common name for different rolls of sushi with two things in common: the use of tuna, and a spicy sauce. The tuna this roll is diced into small pieces, so the size of the initial block doesn't matter. For that reason, some places use the cuts of the tuna that aren't big or nice enough to use in other dishes.



Ingredients

Sushi Rice:

• 2 cups medium-grain white rice (such as Calrose)
• 2 1/2 cups cold water
• 1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt

Spicy Tuna Mixture:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon chipotle pepper puree
• 1 tablespoon honey
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 4 (8 1/4 by 7 1/4-inch) sheets roasted nori
• Sushi rice
• 1 cup white sesame seeds
• 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
• 1 1/4 pounds fresh tuna, finely diced
• 1/2 cup coarsely chopped cilantro leaves
• 3 scallions, thinly sliced

Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.

Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.

Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).