ginger powder or smashed and chopped fineor you can skip everything from the sesame oil through the garlic powder and just use gyoza sauce, that’s what we do
These are all to taste.
Cook rice according to package directions. Most stores now carry sushi rice in the rice section. We’ve actually never had trouble finding it, but if you do have trouble just look for short-grained white rice. As soon as all the water has absorbed, put the rice in a glass or plastic bowl (no metal! It will give a reaction and the rice will taste funny!). While the rice is still hot, stir in the rice vinegar and the sugar. Mix well. refrigerate until cooled through but not cold. In our refrigerator, that’s about 20 minutes.
Spicy Tuna Directions:
Cut the tuna into squares small enough to fit in your food. Add sriracha sauce (remember the more you add the spicier it will be), gyoza sauce and tuna into your food processor. (I do not recommend a blender for this!) Blend until you get the consistency you want. I like ours to be a little chunky.
This next part is where you get to decide what and how you want to roll this. There are tons of great resources by just Googling “how to make sushi” that will give you instructions.
We obviously like our rolls a little bigger than traditionally served with a good deal of rice. The basics are: put the nori rough side up on either a bamboo mat or on a few pieces of folded tin foil, spread the rice on the nori, add the tuna mixtures and roll. Don’t be sad if it falls apart, it still tastes good!
Obviously, I forgot to take pictures until we’d eaten a few off the plate. This recipe makes about three full sheets of tuna and rice-filled nori for us. More than enough for dinner for the two of us. What I like best about making sushi this way is that I control the spice level (we like it spicier than most restaurants make it) and can add whatever I want to it. Mostly meaning, no mayonnaise (yuck!). If we have leftover smoked salmon, that goes in. If we have leftover cucumbers, that goes in too. Even with the cooling time, this dish doesn’t take all that long to make. Yum!