Updated: Sep 29, 2021
I hope you enjoyed my Seafood stick California rolls (Uramaki inside out rolls) recipe that I posted a while back. Now, here's another simple California roll recipe for you. This time I used fresh tuna and spring onion. This is a good way to try your hand at rolling a simple California roll but do remember that you will need sashimi grade tuna to make it (I don't want you getting an upset tummy!) A lot of California rolls these days uses other ingredients, especially shichimi (Japanese five spice pepper) and mayo but I think if you are using a good quality tuna, it's delicious on its own without draping it with a blanket of other flavours.
As always, my advice if this is your first attempt to roll sushi, is to take a look at the Youtube tutorial so you get a visual idea of how it is done. You can find the written recipe just below and for the Youtube tutorial click Tuna & Spring Onion California rolls or scroll to the bottom of the page.
Happy rolling! kurumi XXXX.
If you would like to see some alternatives for California rolls, take a look at my Salmon and Avocado California rolls here.
Tuna & Spring Onion California rolls
(makes 2 rolls / 14 - 16 pieces)
200g cooked sushi rice*
1 sheet of nori, halved
6 strips of sushi grade fresh tuna
1 spring onion
2 tsp toasted white sesame seeds
1 tbsp of mayonnaise
1/4 tsp of chilli sauce
a sushi mat
some cling film
a bowl of water for hand
* you can find a recipe for how to make sushi rice in the Recipes section of my website
unroll your sushi mat and wrap it tightly with cling film 2 or 3 times (this will stop the rice sticking to the mat)
mix the mayo and chilli sauce well
finely chop the spring onion
wet your hands & spread 1/2 of the sushi rice onto one of the 1/2 nori sheets in a thin layer - do it gently to avoid tearing the nori
sprinkle 1 tsp of the sesame seeds evenly onto the rice
now, gently take hold of the nori sheet at the bottom, lift and turn over so that the sesame and rice are in contact with the clingfilm and the nori sheet is uppermost
place 3 strips of tuna across the nori sheet about 1.5cm from the bottom, add 1/2 of the chopped spring onion above the tuna and spread the mayonnaise mixture over the tuna
to roll the sushi:
take hold of the bottom edge of the nori with your thumbs. lift and roll the bottom edge of the sushi mat over the filling and roll to form the sushi roll. you can use your index fingers to keep the tuna in place if needs be
give the roll a little, light squeeze with your fingers to make sure it is well formed, then unroll the mat and your roll should be complete
now, cut the sushi into 6 pieces, wetting your knife between cuts to stop the rice sticking to the blade
repeat this process again for the second roll
your uramaki rolls are now ready to serve. pour a little soy sauce into two small bowls and add a little wasabi - season the roll with a little dip of soy sauce and a smear of wasabi according to your taste