Recipes from Bouvet Island: Spicy Tuna Roll

Recipes from Bouvet Island

Spicy Tuna Roll

Country: Bouvet Island
This recipe is by Victoria Allman
Course: Main
Makes: 4 servings


  • 1 tsp mayonnaise
  • 1/8 tsp wasabi
  • 2/3 lb sushi grade tuna, diced fine
  • 2 sheets toasted nori
  • 4 tsp white sesame seeds
  • 2 tsp black sesame seeds
  • 1 cup prepared sushi rice


  1. Mix the tuna with the wasabi and mayo. Set aside.
  2. Cover your sushi mat with plastic wrap to prevent sticking, and lay it on your work surface so the slats are horizontal. Get a little bowl of cold water and place it next to the mat.
  3. Take one sheet of nori and place it shiny-side down on the mat. Take a handful of rice and spread it over the nori sheet, using the water in the bowl to keep your fingers wet. Try to get the rice as close to the edges of the nori as you can, while leaving a half-inch or so strip at the top. Sprinkle the white and black sesame seeds evenly over the rice.
  4. Carefully lift the nori sheet and turn it over, so the rice is facing down and the nori is the top layer.
  5. Spread a thin line of the tuna mixture across the length of the nori, a couple of inches from the bottom of the sheet.
  6. With your sushi mat, roll the nori sheet away from you, pressing down with the mat to make a tight roll. You'll need to keep repositioning the mat and the plastic wrap so it doesn't get rolled into the sushi.
  7. Keep rolling, using the mat to make the roll tight. When you get to the end, remove the mat.
  8. Cut the roll in two, then cut each of the halves in two. Now cut each quarter in two. You should have eight evenly sized pieces.