- mixing bowl
Since I didn’t really know where to buy fresh tuna back then, I never made this recipe until well after college. This amazingly simple combination of ingredients makes for the best spicy tuna handroll I’ve ever had. Adapted from Nelson’s spicy tuna recipe at Yoko’s Japanese Cuisine in South San Francisco.
|Cook calrose rice (Japanese sushi rice). Stir when cooked and set aside to cool. Be sure to cover it while cooling so that the rice doesn't dry out. When cooled to room temp, stir in the sugar and rice vinegar.|
|Cut the tuna into small uniform cubes and add to mixing bowl.|
|Slice up the green onions and add to mixing bowl. Also add mayonnaise and tabasco and gently mix with the spatula to combine. Stir in part of the masago and mix again.|
|To assemble the handroll, lay out the nori, spread sushi rice, spread spicy tuna mix, then top with extra masago to add bonus crunchy texture. Roll into a cone shape and eat immediately.|
I see lots of sushi restaurants make this roll with smashed up bits of tuna which I suspect are just leftover scraps. Using the good part of the tuna and cutting it into cubes makes for better taste and texture. At home, we like to make our own mini spicy tuna hand rolls table side and eat them immediately while the seaweed is still crispy.