Word from the author: “The Spicy Tuna roll is spicy ahi classic. Relatively simple to make, works with different cut sizes of tuna and, well, very spicy.
Check out the recipe below to learn how to make the sauce as well as the roll itself. The tuna this roll is diced into small pieces, so the size of the initial block doesn’t matter. So it’s a great solution for odd shape blocks of tuna you might end up having that won’t fit any other roll. You wouldn’t believe how easy that is to make! The following instructions are for making enough sauce to use in 4 ST rolls. My recommendation is to prepare double that amount and serving the remainder as dipping sauce.
Make sure to store in your fridge if not consumed right away. Make sure you break the longer side. If it doesn’t break easily, that means the nori may have already absorbed some moisture, probably from the air in the room. If that happens, try to toast it a bit over the stoves until it is crispy enough to break. Next, notice the nori has a rough side and a smoother side.
Place the half nori with the rough side facing towards you. Wet your hands, and grab a handful of sushi rice. Shape it into a ball and place on top of the nori. Don’t press the rice too much, just spread it. When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
Two thick slices of avocado, and with a spoon load the spicy mayo soaked tuna dices. How much tuna to use is really up to you. A recommended amount is about 70g of tuna per roll. Both should cover the length of the nori as equally as possible as shown below.