Published on Jun 26, 2012
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***In the sushi making class I took I learned from the sushi chef to roll with my hands and the mat is used to keep it's shape. You can definitely initially roll with the mat but I'm just going by what I learned in the Sush Institute of LA sushi class. :D Thanks friends! Love you!
8-10 oz. sashimi grade tuna
1 or 1 tablespoon mayo
1 tablespoon green onions or chives
1 teaspoon Nanami Togarashi Japanese mixed chilli pepper: http://amzn.to/MNar3M
1 teaspoon chili oil: http://amzn.to/KzRfTc
1 teaspoon Sriracha: http://amzn.to/KJzbuz
Sushi rice (short grain rice): http://amzn.to/KzR8qw
½ cup Rice vinegar: http://amzn.to/KYCFKS
4 tablespoon sugar
1 tablespoon salt
✿ Supplies to make sushi:
Sushi kit: http://amzn.to/MN9oAH
Rice cooker: http://amzn.to/MR3eiL
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Thank you so much Tracie! Tracie has been so generous and provided me with 2 complimentary aprons, this time I purchased this black and pink apron with custom monogrammed COOKwithAPRIL.
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ftc: I give the Sushi Institute of LA credit for the Spicy TunaRoll recipe. My hubby Justin and I took and fun one day class on how to correctly make sushi. :D
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Nikon D5100: http://amzn.to/IePjgP
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