Spicy Tuna Sushi Roll So Tasty

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Spicy Tuna Sushi Roll

"A first-rate tasting spicy sushi roll, for people who like greater pizzazz. You can use cooked or uncooked tuna for your choice to gain awesome flavors. Great for a filling Japanese meal. Tastes wonderful with a wasabi soy dip."

Ingredients :

2 cups raw glutinous white rice
2 half cups water
1 tablespoon rice vinegar
1 (five ounce) can strong white tuna in water, drained
1 tablespoon mayonnaise
1 teaspoon chili powder
1 teaspoon wasabi paste
4 sheets nori (dry seaweed)
1/2 cucumber, finely diced
1 carrot, finely diced
1 avocado - peeled, pitted and diced

Instructions :

Prep : 40M	Cook : 4M	Ready in : 1H45M

Bring the rice, water, and vinegar to a boil in a saucepan over excessive heat. Reduce warmness to medium-low, cowl, and simmer until the rice is soft, and the liquid has been absorbed, 20 to 25 mins. Let stand, blanketed, for about 10 minutes to soak up any extra water. Set rice apart to cool.
Lightly mix collectively the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart however not mashing it into a paste.
To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With moist hands, firmly pat a thick, even layer of organized rice over the nori, protecting it absolutely. Place about 1 tablespoon every of diced cucumber, carrot, and avocado in a line alongside the bottom edge of the sheet, and unfold a line of tuna combination along the greens.
Pick up the edge of the bamboo rolling sheet, fold the lowest fringe of the sheet up, enclosing the filling, and tightly roll the sushi right into a thick cylinder. Once the sushi is rolled, wrap it in the mat and lightly squeeze to compact it tightly. Cut every roll into 6 portions, and refrigerate until served.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook dinner it calmly, and make clean-up less difficult.

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