Spicy Tuna Rolls

Ingredients

• Persian Cucumbers

  Trader's Joes

  1 mini cucumber or 50g

• Rice wine vinegar

  ½ tsp or 3g

• Salt

  table

  ¼ tsp or 2g

• Light tuna

  canned in water, drained

  2 can or 330g

• Light mayonnaise

  ¼ cup or 60g

• Hot Chili Sauce

  Sriracha - Walmart

  1 ½ oz or 43g

• Shichimi Togarashi Culinary Hot Sauce

  Private Selection

  1 tsp or 100g

• Roland Nori Dried Seaweed Sheets

  Generic

  6 ea or 600g

• Sushi Rice

  Calrose

  4 cup dry or 720g

• Hass Avocado

  Freshdirect

  1 medium or 150g

• Sesame seeds

  whole, dried

  6 tsp or 18g

• Sesame seeds

  whole, dried

  2 tsp or 6g

• Scallions

  raw

  4 medium or 60g

Directions

1. Step 1 In a medium bowl, toss cucumbers, vinegar, and salt. In another medium bowl, mix tuna, mayonnaise, Sriracha, and togarashi (if using). Step 2 On a bamboo mat, lay 1 nori sheet. Using dampened hands, spread 2/3 c. rice evenly across 80% of the nori, leaving an uncovered border at end farthest from you. Working at end closest to you, arrange 3 tbsp. tuna mixture in a straight line horizontally on top of rice. Top tuna mixture with strips of cucumber and avocado. Step 3 Lift bamboo mat from end closest to you and use it to guide edge of rice into a tight spiral. Squeeze firmly along mat to compact roll, then continue rolling in a spiral log to seal edge. Repeat with remaining ingredients. Step 4 Let roll sit 10 minutes before slicing. Garnish with sesame seeds and scallions.