Spicy Tuna Roll, Pickled Cucumber Salad

Yield 8 Hand Rolls

8oz Ahi Tuna (Chain and trim works best)
2oz Roasted Red Peppers
1tsp Chopped Garlic
1tsp Minced Green Onion
1tsp Minced Cilantro
3drops Fish Sauce
1tsp Soy Sauce
1/2cup Mayo
1 Tbsp Sriracha

I like to really clean my tuna leaving no silver skin or membrane, this can be done with the back of a spoon.
I place everything except the tuna in the food processor blend smooth.
I then mix the tuna with the spiced mayo with a rubber spatula store in an air tight container until its time to roll them up. ( It's really better the next day)

Rice
1cup Medium Grain Sushi Rice (Buy it from a Asian market or order it off line)
2cups Water
2tbsp Seasoned Rice Wine Vinegar
1tbsp Sugar

Cook your rice in a small pot with a tight fitting lid, bring rice and water to a boil reduce to a low simmer cover with lid cook 11-14 minutes or until water is absorbed, transfer cooked rice to large stainless bowl, mix rice wine vinegar and sugar in separate container, drizzle sugar vinegar mixture over rice move the rice around gingerly with wooded spoon to seasoned the rice evenly.

Nori
Cut sheets in half, add small amount of seasoned rice to one end of nori sheet, top with spicy tuna mixture fold up one corner at a 45' angle then roll, finish the hand roll with a little water to stick the nori to it self.

Additions:
Sliced Avocado
Sprouts
Fish Eggs
Replace Ahi with Crab Meat or Smoked Salmon


Pickled Cucumber Salad

1 Large Cucumber Peeled and Seeded
1/2 cup Rice Wine Vinegar
1/4 cup Sugar
1 tsp Sesame Oil
1/2 tsp Fish Sauce
1 tbsp Soy Sauce
Bias Cut Cucumber, marinate for half hour in rice wine mixture