Directions
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Optional garnish: toasted sesame seeds, tobiko, green onion sprigs
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Directions: Prepare the Hand Vinegar: Combine 1 cup water and 2 teaspoons rice vinegar in a small mixing bowl and set aside.
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Prepare the Rolling Mat: Place a bamboo mat wrapped in plastic wrap, with the slots crosswise, on a work surface. Have the wasabi nearby. Place the wrapped bamboo mat on a clean work surface so that the mat rolls away from you.
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Adjust Nori Sheet: Place a sheet of nori on top of your bamboo mat, dull side up with a long edge closest to you. Moisten your fingertips with the hand vinegar to prevent the rice from sticking to your hands.
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Spread Rice: Using your fingertips, gently spread about 1/4 cup rice evenly to cover the nori, leaving about a 1/2-inch margin of nori uncovered at the top of the sheet farthest away from you. Add small amounts of rice as needed to cover the nori with a 1/4-inch thick coating of rice. Do not overfill, or it will be difficult to roll.
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Fill: Spread a few tablespoons of the spicy tuna filling end to end lengthwise across the rice about two inches from the end nearest to you. Tuck the filling in place, pick up the edge of the mat nearest to you with your thumbs and slowly lift the rice-covered nori around the fillings, pressing gently against the mat to roll.
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Roll: You should be able to roll 2 – 2 1/2 times around, then seal the extra margin of seaweed to the rice. Let the roll stand on the mat briefly so the seal can adhere; then use the mat to gently press the roll into a tube.
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Repeat: Gently transfer the roll to the cutting board, seam side down, and cover with plastic wrap to keep moist. Repeat with the remaining nori, rice, and filling ingredients.
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Cut: Using a very sharp slicing knife, moisten the blade with water, wipe to remove the excess, and, starting in the middle of the roll, cut into 6 or 8 equal pieces. Moisten and wipe the knife blade with a clean, damp towel between each cut.
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Serve: Arrange the slices, cut side up, on a platter, and serve with small bowls of pickled ginger, wasabi, and soy sauce.
From Shawnie's class “Global Appetizers: A World of Flavor”
