Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ teaspoons mayonnaise
- 1½ teaspoons thick, hot chili sauce, or to taste
- ⅛ teaspoon hot sesame oil (rayu) or to taste
- ¼ pound block sashimi grade raw Tuna, diced
- 2 sheets nori, reroasted
- 1 cup prepared sushi rice
- soy sauce
- pickled ginger
Directions
Prepare the spicy mayonnaise by stirring together the mayonnaise, hot chili sauce, and hot sesame oil in a bowl.
Add the diced Tuna to the bowl, turning it over to coat it well. Refrigerate the Tuna if you are not using it right away.
Cut the nori sheets in half, forming 4x7 inch half sheets.
Place a half sheet of nori in the palm of your left hand, shiny side down.
Dip your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water.
Place about ¼ cup sushi rice on the nori, toward the top portion of the nori, patting the rice out on a diagonal, from the top area of the nori toward the heel of your palm
Spoon one-fourth of the spicy Tuna mixture onto the rice.
Fold the bottom left corner of the nori over the fillings and then continue rolling to the right until you have a cone shaped roll. Make 3 more hand rolls, following these instructions.
Serve immediately with soy sauce as a dipping sauce, and pickled ginger to cleanse the palate.
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