Pantry Spicy Tuna Tekka Maki Sushi
Prep Time: 30 mins | 5 Servings
Sushi made from ingredients you already have in the pantry!
Recipe by: Fix Feast Flare
- 1 5 ounce can of Bumble Bee® Solid White Albacore in Water
- 1 ½ tablespoons seasoned rice vinegar
- 2 cups just-cooked white rice
- 2 tablespoons mayo
- 1 ½ to 2 teaspoons Sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon kosher salt
- 2 tablespoons chopped green onions
- 1 small cucumber, cut into ¼-inch wide strips, soaked in ice cold water then dried
- ½ small avocado, pitted, peeled, and cut into ¼-inch wide strips
- 5 nori (dried seaweed) sheets
- Pickled ginger
- Shoyu (soy sauce)
Pour the seasoned rice vinegar over the hot rice, fluffing it and tossing to evenly coat the rice with a rice paddle. Let the rice cool to room temperature before using.
To make the spicy tuna, first drain all the water from the tuna and turn the tuna out into a bowl. Flake it with a fork then add the mayo, Sriracha, rice vinegar, and kosher salt and mix well to combine. Fold in the chopped green onions and set the bowl aside.
Place the sudare (bamboo mat) on a clean work surface, with the bamboo running horizontal. Add a sheet of nori, shiny side down, and align it with the bottom edge of the mat (the end without the extra ends of string).
Spread a thin layer of sushi rice, as thin as you can while still evenly covering the nori), over half of the nori, starting at the end closest to you. Leave a ¼-inch margin of rice on the end closest to you and arrange your fillings in a tight row in this order: spicy tuna, a couple slices of cucumber, and a couple slices of avocado.
Carefully roll the sushi away from you, using the mat to apply pressure. Use one hand to keep the filling in place until you get to the point when the mat touches the rice. At this point, lift the mat away from the rice so that you can continue rolling.
Repeat this process with the remainder of ingredients.