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Making Sushi Faster Than A Restaurant | But Faster

This is definitely the fastest homemade sushi roll we've ever done.

This is definitely the fastest homemade sushi roll we've ever done.


Sushi Zu:

  • 3 tablespoons (38g) sugar

  • 1 tablespoon (18g) salt

  • 1 cup (237ml) rice vinegar

  • Kombu

Sushi Rice:

  • 2 cups (496g) sushi rice

  • 2 cups (473ml) of water

  • 1/4 cup (59ml) Sushi Zu

Spicy Tuna Sauce:

  • 1 tablespoon light miso

  • 1/2 cup kewpie

  • 1 tablespoon sriracha

  • 1 tablespoon yuzu juice

Spicy Tuna:

  • 4-6oz sashimi grade tuna, ½” cubes

  • 1 teaspoon toasted sesame oil

  • 2 tablespoons sriracha

  • 1 tablespoon kewpie

  • 1 pack nori sheets

  • toasted white sesame seeds for topping the rice

  • 1 avocado, sliced

  • crispy fried onion or shallots to taste

  • 2 Thai chilies, thinly sliced for topping finished roll

  • 3 green onions, thinly sliced

  • spicy tuna sauce for a dot of sauce to the side


Sushi Zu:

  1. In a small saucepan, combine rice vinegar with kombu, sugar, and salt. Heat until steaming and the sugar’s dissolved.

  2. Take off the heat and steep for 10 minutes. Then, drain into a separate container.

Sushi Rice:

  1. Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.

  2. Once cooked, dump the rice into the hangiri and pour the sushi Zu over the rice paddle across the rice.

  3. Using the paddle, lift and spread the rice towards the outside. Then using a damp towel, grab the edge of the hangiri and spin while paddling rice into one spot.

  4. Using the damp towel, gather the rice and place it into a rice cooker to keep it warm.

Spicy Tuna Sauce:

  1. In a small bowl, add all the ingredients and mix until combined. Pour in a squeeze bottle and reserve.

Spicy Tuna:

  1. In a medium-sized bowl, add sesame oil, sriracha, and kewpie mayo; fold in tuna until completely coated using a rubber spatula or a spoon.

  2. Take on ½ sheet, using dampened hands, and spread ½ cup of sushi rice to cover your nori sheet. Next, sprinkle sesame seeds, carefully transfer them to a sushi mat, flip it over and add a couple of tablespoons of your tuna along the nori sheet.

  3. Add a couple of avocado slices, fried onions, and Thai chili, then carefully roll it up until both ends meet, gently press along the whole log, roll your log so the opposite side is facing down, and press it once more, then cut in half and then into 1” pieces.

  4. Add one dot of your tuna sauce on top of each sushi piece, and serve with more sauce on the side.

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