Ken Tominaga’s Maki: Spicy Tuna Roll & Veggie Roll

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¼ cup rice vinegar

2 large nori sheets

1 small handful of daikon sprouts

2 teaspoons toasted white sesame seeds

1 cup prepped tuna belly, flesh scraped away, sinew or meat chopped well

2 tablespoons spicy mayo

2 cups cooked sushi rice

Ice water

2 cups sushi rice

1 Japanese cucumber, julienned

2 ounces pickled daikon, julienned

1 avocado, cut in half and pit removed

8 stalks asparagus, blanched and cut into 3-inch pieces

Soy-glazed shiitake mushrooms



For the Spicy Tuna Rolls:


Hold rice warm in a glass bowl over another glass bowl of hot water.


Fill a small bowl with 2 cups of ice water and add ¼ cup rice vinegar. This will be used to moisten your hands while working with the rice.


Cut a nori sheet in half, place on cutting board with shiny side down. Moisten your hands with the vinegared ice water.


Pick up about ½ cup of sushi rice and press it gently in your hand to form a rectangle shape.


Press the rice down on the nori, gently spreading it out to the sides. Leave ½ inch of nori along the bottom of the rectangle free of rice but spread the rice out evenly across the rest of the sheet. Moisten your hands again if necessary.


Mix the scraped tuna with 2 tablespoons of spice mayo (or to dress the fish to taste.)


Sprinkle ½ of the rice with 1/2 teaspoon toasted sesame seeds.


Flip nori over, rice side down, place a few daikon sprouts on either end, so that the leaves will stick out of the roll.


Spread ¼ cup spicy tuna down middle.


Roll from side closest to you, use bamboo roller on top and press roll with gentle pressure with three fingers.


Cut in half, place rolls side by side and cut in thirds. Repeat the process to make 3 more rolls.


For the Veggie Maki Roll:


Cut a sheet of nori in half and place on the cutting board short side towards you, shiny side down.


Spread ½ cup of rice along the nori, leaving ½ inch uncovered across the top. Sprinkle the rice with sesame seeds.


Place 3 to 4 pieces each of cucumber sticks and daikon, plus 2 pieces each of asparagus and avocado, plus 4 to 5 mushrooms across the rice.


Turn the roll and roll up towards the blank trip of nori. Once completely closed, press firmly.


Cut in half, place rolls side by side and cut in half to make 4 pieces total. Repeat the process to make 3 more rolls.

View instructions at
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