Spicy Tuna Temaki
Spicy Tuna Temaki, also known as a hand-rolled sushi cone, is a tantalizing Japanese culinary creation that never fails to excite the taste buds. This sushi features a generous filling of tuna mixed with spicy mayo and other flavourful ingredients, all neatly wrapped in a crisp triangle of nori and carefully shaped to perfection. The combination of the rich, velvety tuna and the zesty kick of the spicy mayo creates a harmonious flavour that is both creamy and fiery, leaving a lingering heat on the palate. Served alongside pickled ginger and wasabi, it offers a delightful balance of textures and tastes, making it a must-try for sushi enthusiasts seeking a memorable and satisfying dining experience.
And why wouldn’t you do it at your own home?
As you carefully assemble the temaki, the anticipation builds, knowing that soon you'll be savouring this striking creation. With each roll, you take pride in creating a perfectly balanced cone of goodness, tailor-made to your liking. The joy of indulging in homemade Spicy Tuna Temaki is not only in its delicious taste, but in the pride of mastering this culinary artistry in the comfort of your own kitchen.
Rinse the rice from starch a couple of times, then cook the rice in salted water. Let it completely cool down, then mix with rice vinegar, mirin and black sesame seeds.
Drain the tuna and mix it with sriracha, mayonnaise and wasabi.
Season the lettuce with some oil and salt.
Cut the algae nori sheets in halves.
My advice is to start with the rice as it will stick to the algae and therefore, you will have an easier time folding them.
Over left half of the sheet spread the rice, cover with tuna and finish with lettuce. Now place the sheet into your hand and roll from the bottom left corner upwards and towards the middle tightly until you have rolled it into a tight cone.
Seal the cone with a bit of water if needed.
Spicy Tuna Temaki
Ingredients
Instructions
- Rinse the rice from starch a couple of times, then cook the rice in salted water. Let it completely cool down, then mix with rice vinegar, mirin and black sesame seeds.
- Drain the tuna and mix it with sriracha, mayonnaise and wasabi.
- Season the lettuce with some oil and salt.
- Cut the algae nori sheets in halves.
- Over left half of the sheet spread the rice, cover with tuna and finish with lettuce. Now place the sheet into your hand and roll from the bottom left corner upwards and towards the middle tightly until you have rolled it into a tight cone. Seal the cone with a bit of water if needed.
