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Spicy tuna handroll with chili crisp, daikon, and sprouts

Yield: 4

Overview: cook and season the rice, mix the tuna, prepare your veggies, and assemble

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Ingredients

For the tuna

• 1 lb high-quality tuna, ½ inch dice (see note)
• 3 tablespoons kewpie mayo
• 1 tablespoon chili crisp, store-bought or homemade
• 4 scallions, thinly sliced
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil

For the sushi rice

• 2 cups sushi rice
• ¼ cup seasoned rice vinegar

To serve

• 8 nori sheets, cut in half
• 1 daikon (or radish), cut into 2-to-4 inch matchsticks
• radish or pea sprouts

Instructions

1. Rinse the rice. Rinse the rice 3 times with cold water, gently agitating with your fingers, and drain through a sieve.
2. Cook the rice. We highly recommend using a rice cooker and following its instructions for sushi rice. If you don’t have one, use the following method: add the rice to a large saucepan with 2 cups of water. Bring to a simmer and stir. Reduce the heat to the lowest setting and cover with a lid. Cook for 15 minutes, then remove from the heat. Allow the rice to rest, covered, for 10 minutes.
3. Season the rice. Transfer the cooked rice to a wide, flat dish and gently fold in the vinegar (take care not to break the grains). Allow the rice to cool to body temperature before assembling the rolls. Cover the rice with a clean, damp kitchen towel while you assemble the other ingredients.
4. Make the spicy tuna. Place all of the ingredients in a mixing bowl and combine, gently but thoroughly. Taste for seasoning and adjust with more chili crisp or soy sauce.
5. Prepare your nori and vegetables. If you haven’t done so already, cut the nori sheets. Peel and cut the daikon into thin matchsticks. Cut and wash your sprouts.
6. Assemble the rolls. This is best done one at a time at the table. The crispness of the nori is important, and if rolled in advance, the nori will get soggy. Press a thin, even layer of rice onto one half of the nori (wet your hands if the rice is too sticky). Top with a line of tuna, radish, and sprouts, and roll it up. Don’t overfill! Eat immediately. It can take a bit of practice to get the rolling down, but it will taste delicious even if they’re not the prettiest. If you get fed up, you can always make rice bowls - no shame in that.

Tip

“Sashimi grade” is a marketing ploy and has no legally regulated meaning. For any raw preparation of fish or shellfish, look for fish that is very fresh and has been handled correctly. We recommend having a conversation with your fishmonger about what fish they suggest for raw preparation. Sourcing frozen fish is another great option, as proper freezing protocols kill harmful pathogens.

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