Spicy Tuna and Nagaimo Yam Roll from The Sushi Experience by Hiroko Shimbo

Name: Spicy Tuna and Nagaimo Yam Roll from The Sushi Experience by Hiroko Shimbo
Ingredients: ¼ cup thinly sliced scallion rings; ½ cup toasted white sesame seeds; ½ pound peeled nagaimo yam, cut into sticks ¼ inch by 4 inches long, or jicama, shredded; ½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna); 1 tablespoon spicy sesame shoyu sauce; 7 half-sheets nori (laver); choose the thicker variety; 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll)

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Spicy tuna roll has been popular in America for the past twenty-five years. Today some creative chefs are adding nagaimo yam to this classic.

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Cooking tools:

Bamboo sushi mat
Chef's knife
Cutting board
Mixing bowl
Tray
Peeler

Ingredients

¼ cup thinly sliced scallion rings
½ cup toasted white sesame seeds
½ pound peeled nagaimo yam, cut into sticks ¼ inch by 4 inches long, or jicama, shredded
½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna)
1 tablespoon spicy sesame shoyu sauce
7 half-sheets nori (laver); choose the thicker variety
6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll)