Hand-Rolled Spicy Tuna Temaki with Jicama 'Rice'
A technical Japanese sushi experience using finely diced jicama seasoned with rice vinegar to mimic sushi rice textures.
Total
1h
Prep
1h
Serves
4
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Recipe serves 4
Ingredients
- 1 lb Sashimi-grade Tuna
- 2 large Jicama
- 8 pieces Nori sheets
- 3 tbsp Kewpie Mayo
- 1 tbsp Sriracha
- 2 tbsp Rice Vinegar
- 2 stalks Green Onion
Instructions
- 1
Peel and finely mince jicama until it resembles rice grains; squeeze out all excess moisture using cheesecloth.
- 2
Season jicama with rice vinegar and a pinch of salt.
- 3
Small-dice the tuna into 1/4 inch cubes.
- 4
Mix tuna with Kewpie mayo, sriracha, and chopped green onions.
- 5
Toast nori sheets lightly over an open flame for 2 seconds.
- 6
Place jicama 'rice' diagonally on nori, top with tuna, and roll into a tight cone shape.
- 7
Serve immediately to maintain nori crispness.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 14 g |
| Fat | 15 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Goes well with this
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