• To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
  • Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup of the Korean Spicy Tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
  • Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
  • Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
  • To serve, garnish the plate with sliced green onion and serve with ponzu sauce or tamari.
Korean Spicy Tuna

Hand Rolls

  • Preparation10 minutes
  • Cook Time 15 minutes
  • Serves Makes 4 rolls

INgredients

For Sushi Rice

  • 1 cup uncooked sushi rice
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon fine sea salt

For Hand Rolls

  • 4 sheets toasted nori
  • 1 cucumber, julienned thin
  • 1 recipe Korean Spicy Tuna
  • 1 green onion, sliced thin, for garnish
  • Ponzu sauce or tamari, for serving

Instructions

  • To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
  • Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup of the Korean Spicy Tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
  • Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
  • Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
  • To serve, garnish the plate with sliced green onion and serve with ponzu sauce or tamari.