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Sushi

Spicy tuna & mango roll

An inside-out roll (uramaki): the rice is on the outside, so the nori goes on the mat rough side up, gets covered edge to edge with rice, then is flipped over before the filling goes on. Just One Cookbook's spicy tuna roll with a strip of mango added for sweetness. Start with sushi rice at room temperature.

2 rolls · 16 pieces · 2 servings~35 min with the rice made
Spicy tuna & mango roll

Mise en place — set out in the order it goes in

  1. Spicy mayo
    Spicy mayo
    • mayo
    • sriracha
    • lime
    Step 11
  2. Spicy tuna
    Spicy tuna
    • tuna
    • sriracha
    • sesame oil
    • scallions
    Step 7
  3. Mango
    Mango1 cm sticksStep 7
  4. Nori
    Norihalf sheetsStep 4
  5. Sushi rice + sesame
    Sushi rice + sesame110 g per rollStep 5
  6. Tezu
    Tezuwater · rice vinegarStep 5

Prep order — what happens when, and what overlaps

minutes
05101520253035
Spicy mayo 2 min
Dice and season the tuna 8 min
8 min
Mango sticks 4 min
4 min
Roll 1: rice, flip, fill, roll 7 min
7 min
Roll 2 7 min
7 min
Cut, top, serve 5 min
5 min
Bowl / counterBoard

Keep the tuna in the fridge until you roll, and the rice under a damp towel.

Step by step

  1. Stir the mayo, sriracha and lime together.
    Stir the mayo, sriracha and lime together.

    1Spicy mayo

    2 min
    • Stir together:
      • japanese mayonnaise (kewpie) 60 ml (¼ cup)
      • sriracha (for the mayo) 1 tbsp
      • lime juice a splash
    • Set aside for the top.
    Spicy mayo
    Should look like this
  2. Cut the tuna into 5 mm cubes.
    Cut the tuna into 5 mm cubes.
    Toss with sriracha, sesame oil and scallions.
    Toss with sriracha, sesame oil and scallions.

    2Spicy tuna

    ~8 min

    For this step

    • Sashimi-grade tuna115 g (4 oz)
    • Cut the tuna into 5 mm cubes (or mince it).
    • Toss in a bowl with:
      • sriracha 3 tsp
      • toasted sesame oil ½ tsp
      • green onions 2
    • Keep a few scallion rounds back for the top.
    Spicy tuna
    Should look like this
  3. Cut the mango into long 1 cm sticks.
    Cut the mango into long 1 cm sticks.

    3Mango sticks

    ~4 min

    For this step

    • Mango, ripe but firm~60 g

    Peel the mango and cut it into sticks about 1 cm thick, as long as you can.

    Mango sticks
    Should look like this
  4. Nori rough side up on plastic wrap over the mat.
    Nori rough side up on plastic wrap over the mat.

    4Set up the mat

    1 min

    For this step

    • Nori1 sheet
    • Bamboo mat with the slats running sideways, a sheet of plastic wrap on top.
    • Half a sheet of nori on the plastic, shiny side down — rough side up.
    Set up the mat
    Should look like this
  5. Wet fingers, then spread the rice right to the edges.
    Wet fingers, then spread the rice right to the edges.
    Sprinkle with sesame seeds.
    Sprinkle with sesame seeds.

    5Spread the rice

    ~3 min

    For this step

    • Water (tezu)240 ml (1 cup)
    • Rice vinegar (tezu)1 tbsp
    • Sushi rice220 g
    • Toasted white sesame seeds2 tbsp
    • Mix the tezu and wet your fingers in it.
    • Spread 110 g of rice evenly over the whole nori, right to the edges — it ends up outside.
    • Sprinkle with 1 tbsp sesame seeds.
    Spread the rice
    Should look like this
  6. Flip it so the rice faces down; line the nori up with the near edge.
    Flip it so the rice faces down; line the nori up with the near edge.

    6Flip it

    10 s
    • Turn the sheet over so the rice is face down on the plastic.
    • Line the nori up with the near edge of the mat.
    Flip it
    Should look like this
  7. Tuna in a thin row along the near edge, mango right beside it.
    Tuna in a thin row along the near edge, mango right beside it.

    7Filling along the near edge

    1 min

    Lay half the tuna mixture in a thin row along the near edge of the nori, with a strip of mango right next to it.

    Filling along the near edge
    Should look like this
  8. Fingers hold the filling; thumbs lift the near edge of the mat.
    Fingers hold the filling; thumbs lift the near edge of the mat.
    Roll over the filling and tuck the edge in tight.
    Roll over the filling and tuck the edge in tight.

    8Lift and tuck

    20 s
    • Hold the filling in place with your fingers.
    • Lift the near edge of the mat with your thumbs and roll the nori quickly and tightly over the filling.
    • Tuck the edge in, then pull the far end of the mat towards you to keep gentle pressure.
    Lift and tuck
    Should look like this
  9. Lift the mat edge out of the way and keep rolling forwards.
    Lift the mat edge out of the way and keep rolling forwards.

    9Roll forwards

    20 s

    Lift the edge of the mat (and plastic) out of the way and keep rolling forwards into a tight cylinder, with steady, gentle pressure.

    Roll forwards
    Should look like this
  10. Mat over the roll: squeeze gently along its length.
    Mat over the roll: squeeze gently along its length.

    10Squeeze to set

    10 s
    • Lay the mat over the roll and squeeze gently along its length to set the shape.
    • Make the second roll the same way.
    Squeeze to set
    Should look like this
  11. Wipe the knife with a damp cloth before cutting.
    Wipe the knife with a damp cloth before cutting.
    Half, then quarters, then eighths.
    Half, then quarters, then eighths.

    11Cut into 8

    ~2 min
    • Wipe a very sharp knife with a damp cloth.
    • Cut the roll in half, each half in half, then each piece in half again — 8 pieces.
    • Wipe the blade every cut or two. Cutting through the plastic wrap keeps the rice off your fingers.
    Cut into 8
    Should look like this
  12. A dollop of spicy mayo on each piece, scallions on top.
    A dollop of spicy mayo on each piece, scallions on top.

    12Top and serve

    • A dollop of spicy mayo on each piece and the saved scallions on top.
    • Best eaten the same day.
    Top and serve
    Should look like this

Based on: Just One Cookbook — Spicy tuna roll · Just One Cookbook — Spicy mayo