This vibrant array of colors, creamy avocado and tuna is divine! The surprise guest is a Granny Smith apple. The upside is that it is also healthy. Do you know the salivating sound Homer Simpson makes when he sees a yummy doughnut? Well, that’s my reaction to this dish right before I enjoy a piece topped with pickled ginger and dressed in wasabi-infused soy sauce. Let your obsession begin with this modern take on the traditional spicy tuna roll.
First, mix the mayonnaise and sriracha in a bowl and refrigerate until you need it.
Rinse the rice with a strainer until the water runs clear. Using a heavy pan with a tightly fitted lid, combine sushi rice and water in a medium sauce pan. Bring to a hard boil. When the water is almost evaporated cover and simmer on low heat for 20 minutes. Remove from heat, let stand for 10 mins add the rice vinegar while it’s still warm. It may appear too wet but keep cool…it will dry and become sticky soon.
Slice the tuna that will be placed on top in 1 inch width and 10 inch in length (I used 3 pieces) Set aside. Do the same with the apple. With the remaining tuna add 3 tablespoons of the spicy mayo and mix well.
Cut the nori sheet in half onto the wrapped bamboo. Let the fun begin! Place 4 to 5 ounces of rice. Spread evenly covering the nori and sprinkle black sesame seeds. Place the long tuna strips under the nori (tuna & rice touching) then flip over. The nori should be facing up now. Place the Granny Smith apple cuts with spicy tuna mix horizontal in the middle (a little closer to you) of the nori. Bring up the back of the mat and roll it forward holding in the filling with your fingers. Now firm it up with bamboo rolling mat.
With a very sharp knife slice in the middle of each cut. You should get 8 pieces per roll. Top with spicy mayo and sriracha. Garnish with a cilantro leaf. Serve with wasabi, pickled ginger and soy sauce. Until next time….Save me a seat at your table!
Note: Replace soy sauce with eel sauce for a sweet and spicy affair.
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!
This was such a great roll! ????
Thank you! Feel free to tag @boldtv with pictures of the roll. I would love to see it!