*For best results, go to an Asian grocery store and look specifically for sushi rice. Many will include a recipe on the back. Alternatively, purchase a short grain white rice such as Calrose. You will also need a bamboo rolling mat, plastic wrap, small bowl of warm water. For ease, check out our Sushi Making Essentials Kit!
How to Prepare:
Chop tuna into small pieces. Pour Rayo over the tuna and gently stir to combine.
Cover a bamboo rolling mat with plastic wrap. Cut a 3 inch wide strip off of a sheet of nori. Lay nori shiny side down on the plastic covered mat.
Wet your fingers with water and spread 1 cup of rice evenly onto the nori sheet. Pick up the sheet of nori and place it back onto the mat with the rice side down.
Place burdock root down the length of the nori, then top with cucumber and tuna.
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and place the roll onto a damp clean surface.
Decorate the top of the roll by alternating sliced avocado and masago.
Repeat until all 4 rolls are made.
Cut each roll into 6 pieces. Serve with pickled ginger, wasabi micro greens and soy sauce.
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