Spicy tuna rolls – a detailed recipe for cooking. friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. diced fresh raw tuna
- 2 tbsp. l mayonnaise
- A little red pepper sauce
- Nori sheets
- Ready Sushi Rice
- 1 bunch of radish seedlings
Recipes with similar ingredients: tuna, round grain rice, sauce spicy, seaweed, nori, radish sprouts, mayonnaise
Recipe preparation:
- In a small bowl, mix the tuna with mayonnaise and sauce from red pepper. Cut the nori leaf in half and lay on bamboo mat shiny side down. Moisten your fingers with water. Spread rice for sushi in a thin layer on seaweed, but do not cover full sheet. Leave an open strip of 2.5 cm from the edges to fasten the edge of the roll. Spread across the rice 2 tbsp. l spicy mixture with tuna fish.
- To curl a roll, slowly bend the edge closest to you mat on the filling and tuck it. Press with medium force to make the tube tight. Remove the mat from the roll, fasten the free edge and lay the roll on the cutting board with a seam way down. With a sharp knife moistened with a sharp knife, cut the roll in half, then by 6 equal parts. Garnish with radish seedlings. Serve with wasabi soy sauce and pickled ginger.
