Spicy Tuna Roll

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

  1. In a bowl, mix tuna, half of the sriracha, ⅓ of the rice vinegar, green onion, and half of the mayonnaise. Set aside.
  2. Season rice with remaining rice vinegar, sugar and salt. Mix well.
  3. Combine the remaining Mayonnaise and Sriracha sauce to make the spicy mayo. Set aside.

Assembly

  1. Lay down 1 tortilla and spread 1 cups rice (white scoop) onto lower half of tortilla.
  2. Evenly spread 4 oz. (gray scoop) tuna mix down center of rice.
  3. Roll up tortilla to fully wrap tuna with the rice. Cut off excess tortilla.
  4. Cut tuna roll in half.
  5. Each tuns roll HALF is ONE serving. Cut each tuna roll HALF into 4 smaller pieecs.

Serving Instructions

  1. Place 4 pieces into a 12 oz. clear container.
  2. Drizzle each serving with 2 Tbsp. teriyaki sauce, 1 Tbsp. spicy mayo. Sprinkle with finely chopped carrots and optional sesame seeds.