Learning how to roll hand rolls was kind of a pain, or maybe I’m just a bit “slow”. After some trial and error, I FINALLY figured it out and I would have to say the result is quite yummy!
makes about 10 hand rolls
Warning: The measurements listed are kind of arbitrary as I don’t really measure everything out, and it’s all up to you and how creamy & spicy you want your tuna to be.
1.5 cups of sushi rice
.5 tablespoon of mirin
.8 lbs of raw sushi-grade tuna, defrosted, partly frozen
1.5 tablespoons of kewpie mayo (see right)
a healthy squeeze of sriracha (depending on how “spicy” you like your tuna)
1 spring onion, thinly diced
a dash of sesame seed oil, less than 1/8 teaspoon (optional)
Garnishes 1 avocado
1/2 of a cucumber, julienned
Step 1 – Fill
Step 2 – Tuck