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Spicy tuna maki roll with beansprouts Recipe

Tuna loin sushi wrapped in nori and garnished with beansprouts and yuzu salt.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    10mins
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Part one of the recipe
  • Japanese sushi rice : 500 g
  • Water : 550 ml
  • Rice wine vinegar : 100 ml
  • Caster sugar : 75 g
  • Maldon salt : 15 g
  • Nori leave(s) : 6 whole
  • For the filling
  • Fresh tuna belly : 200 g
  • Fine ground white pepper : 15 g
  • Fleur de sel with yuzu : 15 g
  • Chive(s) : 0.25 bunch
  • Soya beansprout(s) : 100 g
  • Wasabi : 20 g
  • Sansho pepper : 1 Tsp
Method
  • 1. FOR THE RICE:

    To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.

    Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.

    Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.

    Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.

  • 2. FOR THE FILLING:

    Slice the tuna into thin strips, roll in the sansho and yuzu salt.
    Wash the beansprouts and then trim the tops and bottoms from the chives.

    Place half a sheet of seaweed onto a sushi mat. Spread the rice onto the nori leaving a 1cm edge at the top of the nori (this will be used to seal the maki). Smear on a little wasabi and then place strips of tuna, beansprouts and chives in the centre of the rice. Finish with a little sansho pepper.
    Roll the maki using a silicon sushi mat. Slice into portions, cleaning the knife each time to avoid tearing the seaweed.

Chef's tip

«Sear the tuna on a hot grill pan before using if you don't want to eat it raw.»

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