Prep 5 mins
Cook 0 mins
We like to make sushi at home when we can. It's a lot of fun....everyone gets their fingers messy but has a great time.
- 1⁄2 sheet toasted nori
- 1⁄3 cup cooked sushi rice
- 1 ounce very fresh sashimi-grade tuna
- 2 tablespoons tobiko (flying fish roe) (optional)
- 2 pieces peeled English cucumbers ((3 inch matchstick pieces)
- 2 pieces ripe avocados ((3 inch wedges)
- 1⁄2 tablespoon toasted sesame seeds
- 1 tablespoon mayonnaise
- 1⁄2 teaspoon nanami togarashi (Japanese chili pepper, may use hot pepper sauce instead)
- 1 teaspoon wasabi paste (optional)
- 1 tablespoon soy sauce (optional)
- 1 tablespoon grated daikon radish (optional)
- 1 tablespoon wakame seaweed salad, such as Seaweed Salad
- 1 tablespoon pickled ginger (optional)
- Spread a 6x6-inch piece plastic wrap on rolling mat.
- Sprinkle plastic with toasted sesame seeds.
- Layer rice on plastic so it is about the same size as the nori.
- Cover rice with nori (shiny side down).
- Mix together mayonnaise with nanami togarashi pepper (adjust pepper amount to your taste).
- Spread nori with spicy mayo.
- Place tuna, tobiko, cucumber, and avocado on mayo so that it fits edge to edge.
- Using rolling mat, roll up rice/nori and peel back the plastic wrap as you go.
- When you reach the end, firmly press, then slice into serving pieces.
- Serve with wasabi paste, soy sauce, grated daikon, seaweed salad and pickled ginger as garnishes, if desired.
Even better than going out to a sushi restaurant! I made some with short grain brown rice and I thought they were even better than those with white rice. Fresh and colorful!