Whose ready for some Necker Island #foodiefriday fun? Our Head Chef, Chris Kenny, has sent across the tasty recipe for spicy tuna sushi rolls. You may have spotted them before on the legendary floating sushi bar!
Make sure to share your dishes with us using the #foodiefriday and #neckerisland.
Spicy Tuna Sushi Roll
INGREDIENTS FOR THE FILLING
200g Sushi Grade Tuna (diced)
1x zest and juice of a lime
1x tsp finely grated rood ginger
1x tsp chipotle chili powder
2x tbs chopped corriander
Salt and black pepper
Mix all ingredients together, but make sure this is done just before use as the lime juice will start to cook the tuna once combined.
INGREDIENTS FOR THE RICE
2/3 cup white sushi rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
- In a saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
- Center one sheet nori on a bamboo sushi mat. Wet your hands- this will prevent the rice sticking to your fingers Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the spicy tuna mix down the center of the roll. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Cut each roll into 4 to 6 slices using a wet, sharp knife.