Spicy tuna uramaki

Ingredients

• 270 g sushi rice seasoned with UMAMI Sushisu (see recipe)
• 200 g previously frozen (blast-chilled) tuna
• 4 tbsp UMAMI Spicy Mayo
• 1 tsp UMAMI Light sesame oil
• 2 tbsp UMAMI Organic toasted white sesame
• 1 sheet of UMAMI Yaki Sushi Nori, cut in half
• 1 spring onion, optional
• For your hands (tezu): 60 ml water and 10 ml rice vinegar
• UMAMI Organic Kioke Tamari, for dipping

Method

1. 01

   Make the tezu by mixing the water and vinegar in a small bowl: wetting your fingers stops the rice sticking to them.

2. 02

   Finely dice the tuna and dress it with the Spicy Mayo, the sesame oil, half the sesame and the chopped spring onion, if using.

3. 03

   Wrap the bamboo mat in cling film. Lay half a sheet of nori on it, shiny side down, and with wet fingers spread half the rice in an even layer over the whole sheet. Sprinkle with sesame.

4. 04

   Flip the sheet over so the rice faces the mat, and spread half the tuna along the edge nearest to you.

5. 05

   Roll up with the mat, pressing firmly, then shape the roll neatly. Repeat with the remaining ingredients.

6. 06

   Cut each roll into 8 pieces with a wet knife and serve with the Organic Kioke Tamari.