Prep Method: Assembly, Mixing
Ingredients
- Tuna, light-5 pound
- Rice vinegar-5¼ ounces
- Green onions-1 cup
- Brown rice, cooked-40 cups
- Sugar, granulated-4 ounces
- Teriyaki sauce (1 pound 14 ounces)-1.88 pounds
- Carrots, shredded-2 cups
- Sesame seeds (optional)-½ cup
- Spinach tortilla, 12″-20 each
- Mayonnaise -2½ cup
- Sriracha sauce-4 ounces
Instructions
- In a bowl, mix tuna, half of the sriracha, ⅓ of the rice vinegar, green onion, and half of the mayonnaise. Set aside.
- Season rice with remaining rice vinegar, sugar and salt. Mix well.
- Combine the remaining Mayonnaise and Sriracha sauce to make the spicy mayo. Set aside.
Assembly
- Lay down 1 tortilla and spread 1 cups rice (white scoop) onto lower half of tortilla.
- Evenly spread 4 oz. (gray scoop) tuna mix down center of rice.
- Roll up tortilla to fully wrap tuna with the rice. Cut off excess tortilla.
- Cut tuna roll in half.
- Each tuns roll HALF is ONE serving. Cut each tuna roll HALF into 4 smaller pieecs.
Serving Instructions
- Place 4 pieces into a 12 oz. clear container.
- Drizzle each serving with 2 Tbsp. teriyaki sauce, 1 Tbsp. spicy mayo. Sprinkle with finely chopped carrots and optional sesame seeds.