Scottsdale Culinary Festival: Stingray Sushi's Spicy Special Roll

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Andrew Nam of Stingray Sushi shows Garden Guy Dave Owens how to make the Spicy Special Roll.

Ingredients
1 ea. half sheet seaweed
8 Tbsp. sushi rice
Cucumbers, sliced
3 Tbsp. crab mix (crab shredded and mixed with mayonnaise)
2 1/2 oz. tuna, minced
Scallions, minced
1 Tbsp. smelt egg
2 Tbsp. poke sauce (seasoned soy sauce, Asian chili sauce, chili powder)

Instructions
Cover seaweed with sushi rice and then place rice side facing cutting board.  Then in the center of the seaweed going horizontally, place the crab mix and the cucumbers and then wrap the roll until completely closed.   Then using a bamboo mat, press semi firmly down on roll to create a neatly pressed roll.  In a mixing bowl, place tuna, scallions, smelt eggs and poke sauce and mix well.  Then cut roll into desired amount of pieces, then lay rolls flat and then top with tuna mixture.