Monday, July 27, 2015

Golden Gate Roll

Spicy tuna roll with a little bit of an inside out thing going on.


  • 1/2 sheet toasted nori
  • 1/3 cup cooked sushi rice
  • 1 ounce very fresh sashimi-grade tuna
  • 2 tablespoons tobiko (flying fish roe) 
  • 2 pieces peeled English cucumbers, cut into matchsticks 
  • 2 pieces ripe avocados, cut into wedges 
  • 1/2 tablespoon toasted sesame seeds
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon nanami togarashi (Japanese ground chili pepper)
  • 1 teaspoon wasabi paste 
  • 1 tablespoon soy sauce 
  • 1 tablespoon grated daikon radish 
  • 1 tablespoon wakame seaweed salad, such as Seaweed Salad
  • 1 tablespoon pickled ginger 

  1. Spread a large square plastic wrap on rolling mat.
  2. Sprinkle plastic with toasted sesame seeds.
  3. Layer sushi rice on plastic so it is about the same size as the nori.
  4. Cover rice with nori (shiny side down).
  5. Mix together mayonnaise with nanami togarashi pepper to taste.
  6. Spread nori with spicy mayo.
  7. Place tuna, tobiko, cucumber, and avocado on mayo so that it fits edge to edge.
  8. Using rolling mat, roll up rice/nori and peel back the plastic wrap as you go.
  9. When you reach the end, firmly press, then slice into serving pieces.
  10. Serve with wasabi paste, soy sauce, grated daikon, seaweed salad and pickled ginger as garnishes, if desired.

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Thank you for your comment! ~Sue