Spicy Tuna Roll - Chef Recipe by Yukio Ozeki

Ingredients

130 g sashimi grade tuna
100 g sushi rice
1/2 sheet seaweed
15 g avocado
10 g wasabi
15 g gari
3 g micro coriander
2 g shichimi pepper

Spicy tuna mix:

55 g chopped tuna
5 g sriracha sauce
15 g gochujang
1 g soy sauce
1 g caster sugar

Aji verde recipe:

40 g coriander leaves and steams
10 g baby spinach leaves
10 g seeded jalapeno pepper
10 g tomatillo
1 Tbs plain yoghurt
1 tsp sour cream
1 tsp aji amarillo paste
1/2 tsp lime juice
Pinch of sea salt
1 tsp vegetable oil

Sushi rice:

2 cups cooked rice
1/4 cup rice vinegar
1 Tbs caster sugar
1/2 tsp table salt

Method

Sushi rice:

In a large bowl, add the rice and cold water. Swirl to wash it. Drain and fill bowl with water again.

Repeat washing until the water becomes almost clear.

Combine rice and water in rice cooker and cook.

For sushi rice, mix the freshly cooked rice and sushi vinegar. Cover with a damp towel to cool to body temperature.

Meanwhile, slice Tuna into 7 pieces thin long slices to cover sushi and chop remaining tuna thoroughly.

Place the chopped tuna in a bowl and add the Japanse mayonnaise, sriracha, soy sauce, and sugar.

Aji verde sauce:

Combine coriander leaves and stems, baby spinach leaves, seeded jalapeno pepper, tomatillo, plain yoghurt, sour cream, aji amarillo paste, lime juice, sea salt and vegetable oil in a blender. Blend on high speed until smooth paste forms.

To assemble:

Cut your 1 sheet nori in half crosswise. Lay a half nori sheet, shiny side down, on a bamboo sushi mat covered with a layer of plastic film.

Wet your hands and spread 100 g sushi rice evenly onto the nori sheet.

Place spicy tuna mix and avocado in a thin row along the bottom end of the nori sheet.

Using the bamboo mat, roll the sushi tightly from the bottom up, applying gentle pressure.

Use a sharp knife dipped in water to slice the roll into 8 pieces.

Dot the aji verde sauce on the sushi and top with micro coriander.

Sprinkle shichimi pepper on top of and around the sushi.

Serve with soy sauce, wasabi, and pickled ginger.

Recipe provided by Terasu