• 2 cups short-grain sushi rice
  • ½ cup seasoned rice vinegar
  • 8 ounces fresh tuna, preferably big-eye or yellow-fin
  • 2 teaspoons Asian mayonnaise (recommended: Kewpie brand)
  • 2 teaspoons Shriracha (Thai-style hot sauce)
  • 2 sheets unsalted nori (Japanese dried seaweed)
  • Toasted sesame seeds, as needed
  • + 2 more ingredients
    • 1 bunch kaiware (daikon radish sprouts)
    • Special Equipment: Bamboo sushi mat wrapped in plastic wrap

1. Make the Rice: Wash rice well by rinsing 2 to 3 times without breaking the rice. Cook the rice a rice cooker according the manufacturer's instructions. While the rice is still hot, transfer it to a bowl and add the vinegar. Using a rubber spatula or wooden paddle, mix the rice until well coate...

View full recipe at SpringPad


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