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Tuna & spring onion California rolls

Prep Time:

15 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

It's no secret that the Japanese love their tuna. For centuries the fatty flesh of this fish was the population's primary source of protein. Today, "maguro" as the Japanese call it, is still the most popular fish used in sushi. Of course, you will need to buy some sushi grade tuna for this recipe but you will find it well worth the effort. I provide a little extra flavour with a touhc of mayo and chilli sauce in the roll. If you haven't tried rolling sushi before, I encourage you to take a look at the video tutorial below.


200g cooked sushi rice

1 sheet of nori, halved

6 strips of sashimi grade 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 finger bowl of water


unroll your sushi mat and wrap it tightly with cling film

mix the mayo and chilli sauce together well

chop the spring onion finely

wet your hands & spread 1/2 of the sushi rice onto the nori in a thin layer, taking care not to tear the nori

sprinkle 1 tsp of the sesame seeds onto the rice and then turn the sheet over on the mat (this is why you wrapped your mat in clingfilm)

place 3 strips of tuna on the nori sheet and add 1/2 the chopped spring onion 

spread the mayonnaise mixture over the tuna

now to roll the sushi: 

using your thumbs, roll the lower edge of the sushi mat over to form the sushi roll. use your index fingers to keep the contents in place if you need to

tuck the bottom of the nori sheet into the rice at the top and give the roll a little, light squeeze with your fingers to make sure it is well formed

repeat these steps for your second roll

using a sharp knife, cut the sushi into 6 pieces, wetting the blade between cuts to prevent the rice sticking

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