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Sushi

Tuna & mango roll with spicy mayo

A regular roll: nori on the outside, rice inside it, and in the middle long strips of tuna laid end to end with long slices of mango — nothing cubed or minced. It's rolled the way Just One Cookbook rolls her maki, but on a whole sheet of nori so there's room for both fillings and a line of her spicy mayo. Start with sushi rice at room temperature.

2 rolls · 16 pieces · 2 servings~30 min with the rice made
Tuna & mango roll with spicy mayo

Mise en place — set out in the order it goes in

  1. Spicy mayo
    Spicy mayo
    • mayo
    • sriracha
    • lime, in a piping bag
    Step 6
  2. Tuna
    Tunalong 1 cm stripsStep 6
  3. Mango
    Mangolong slicesStep 6
  4. Nori
    Noriwhole sheetsStep 4
  5. Sushi rice
    Sushi rice160 g per rollStep 5
  6. Tezu
    Tezuwater · rice vinegarStep 5

Prep order — what happens when, and what overlaps

minutes
051015202530
Spicy mayo 2 min
Tuna into long strips 5 min
5 min
Mango into long slices 4 min
4 min
Roll 1: rice, fill, roll 6 min
6 min
Roll 2 6 min
6 min
Cut and serve 5 min
5 min
Bowl / counterBoard

Keep the tuna in the fridge until you roll, and the rice under a damp towel.

Step by step

  1. Stir the mayo, sriracha and lime together.
    Stir the mayo, sriracha and lime together.
    Spoon it into a small piping bag.
    Spoon it into a small piping bag.

    1Spicy mayo

    2 min
    • Stir together:
      • japanese mayonnaise (kewpie) 60 ml (¼ cup)
      • sriracha 1 tbsp
      • lime juice a splash
    • Spoon it into a small piping bag (or a zip bag with a tiny corner cut off) — it pipes a thin line inside the roll and a dot on top.
    Spicy mayo
    Should look like this
  2. Cut the block into slabs about 1 cm thick.
    Cut the block into slabs about 1 cm thick.
    Cut each slab into long 1 cm strips — one long pull of the knife from heel to tip, no sawing.
    Cut each slab into long 1 cm strips — one long pull of the knife from heel to tip, no sawing.

    2Tuna into long strips

    ~5 min

    For this step

    • Sashimi-grade tuna150 g
    • Cut the block into slabs about 1 cm thick, then each slab into strips 1 cm wide — as long as the block allows.
    • Each cut is one long pull of the knife from heel to tip; don't saw.
    • You need enough strips to lie end to end across the nori (about 20 cm per roll).
    Tuna into long strips
    Should look like this
  3. Peel the mango and cut the two cheeks off the stone.
    Peel the mango and cut the two cheeks off the stone.
    Slice each cheek lengthwise into long slices about 7 mm thick.
    Slice each cheek lengthwise into long slices about 7 mm thick.

    3Mango into long slices

    ~4 min

    For this step

    • Mango, ripe but firm½ mango

    Peel the mango, cut the two cheeks off the stone, and slice each cheek lengthwise into long slices about 7 mm thick.

    Mango into long slices
    Should look like this
  4. Whole nori, shiny side down, long side along the near edge, 3–4 slats showing.
    Whole nori, shiny side down, long side along the near edge, 3–4 slats showing.

    4Set up the mat

    1 min

    For this step

    • Nori2 whole sheets
    • Bamboo mat with the slats running sideways.
    • A whole sheet of nori on it, shiny side down, long side along the near edge of the mat, with 3–4 slats showing nearest you.
    Set up the mat
    Should look like this
  5. Wet your fingers in the tezu.
    Wet your fingers in the tezu.
    Rice on left of centre, spread it right and out — an inch bare along the far edge.
    Rice on left of centre, spread it right and out — an inch bare along the far edge.

    5Spread the rice

    ~3 min

    For this step

    • Water (tezu)240 ml (1 cup)
    • Rice vinegar (tezu)1 tbsp
    • Sushi rice320 g
    • Mix the tezu and wet your fingers in it.
    • Put 160 g of rice on the nori, left of centre, and spread it to the right and out to the edges with your fingertips.
    • Keep an inch (2.5 cm) of nori bare along the far edge — it seals the roll.
    • Spread, don't press: the rice should stay airy.
    Spread the rice
    Should look like this
  6. Tuna strips end to end across the middle of the rice.
    Tuna strips end to end across the middle of the rice.
    Mango slices right beside them, end to end.
    Mango slices right beside them, end to end.
    Pipe a thin line of spicy mayo along the filling.
    Pipe a thin line of spicy mayo along the filling.

    6Fill

    1 min
    • Lay tuna strips end to end across the middle of the rice, so they reach both ends — add a short piece at the end if one is too short.
    • Lay mango slices right beside them, end to end.
    • Pipe a thin line of spicy mayo along the filling.
    Fill
    Should look like this
  7. Fingertips hold the filling down; thumbs lift the near edge of the mat.
    Fingertips hold the filling down; thumbs lift the near edge of the mat.
    In one movement, roll over the filling so the near edge lands on the far edge of the rice.
    In one movement, roll over the filling so the near edge lands on the far edge of the rice.

    7Roll over the filling

    20 s
    • Hold the filling down with your fingertips.
    • Lift the near edge of the mat with your thumbs and, in one movement, roll the nori and rice over the filling so the near edge lands right on the far edge of the rice.
    • The inch of bare nori is still showing.
    Roll over the filling
    Should look like this
  8. Leave the mat on and shape the roll with your fingers from outside it.
    Leave the mat on and shape the roll with your fingers from outside it.

    8Tighten through the mat

    10 s

    Leave the mat over the roll and gently shape and tighten it with your fingers from outside the mat — round, or with square sides.

    Tighten through the mat
    Should look like this
  9. Lift the mat and turn the roll once so the bare strip seals it.
    Lift the mat and turn the roll once so the bare strip seals it.

    9Seal

    20 s
    • Lift the mat and turn the roll once so the bare strip wraps over and seals it.
    • Squeeze gently through the mat once more. Leave it seam side down and make the second roll.
    Seal
    Should look like this
  10. Wet the knife on a damp cloth.
    Wet the knife on a damp cloth.
    Push forward, then pull back — half, then quarters, then eighths.
    Push forward, then pull back — half, then quarters, then eighths.

    10Cut into 8

    ~2 min
    • Wet the knife on a damp cloth.
    • Cut the roll in half, each half in half, then each piece in half again — 8 pieces.
    • Push the knife forward, then pull it back through the roll; wet it again between cuts.
    Cut into 8
    Should look like this
  11. A small dot of spicy mayo on each piece.
    A small dot of spicy mayo on each piece.

    11Serve

    For this step

    • Soy sauce and pickled ginger (gari)to taste
    • A small dot of spicy mayo on each piece.
    • Soy sauce and gari on the side; best eaten the same day.
    Serve
    Should look like this

Based on: Just One Cookbook — Sushi rolls (maki sushi, hosomaki) · Just One Cookbook — Spicy mayo