Spicy Tuna Hand Roll
This Japanese specialty requires very fresh fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 1⁄2 cups short-grain Japanese rice
- 1 1⁄2" pieces konbu (dried sea kelp)
- 2 tbsp. sugar
- 1 tsp. salt
- 2 tbsp. rice vinegar
- 10 oz. very fresh yellowfin or bigeye tuna, chopped
- 1 scallion, trimmed and finely chopped
- 4 tsp. sriracha chile sauce
- 4 tsp. Asian chili oil
- 2 tbsp. masago (smelt roe)
- 4 sheets yaki-nori (toasted seaweed), halved crosswise
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