Spicy Sauerkraut Roll

By Jin Woo Han of Blu Coral Restaurant of Chicago, IL
Date: 11/13/2008

Ingredients

1 sushi mat
1 piece sushi nori (seaweed) wrapper.
1 cup cooked sushi rice (prepare in advance; add rice vinegar to the cooled, cooked rice before using).
1 scoop Spicy Mayonnaise (1/2 cup mayo, 2 tbsp hot chili, 1 tbsp hot sesame oil.
1 cup Frank's sauerkraut rinsed, drained and chopped.
Shahimi grade tuna, chopped.
1 tablespoon Chili oil.

Directions

The trick to sushi is wrapping your sushi mat with plastic wrap before starting. Combine the tuna, sauerkraut, spicy mayonnaise, fish eggs and chili oil in a bowl. Place the nori on the mat. Distribute a layer of rice across the nori. Place a large scoop of the tuna mixture on the rice and distribute evenly. Roll. Cut into five pieces. Plate.

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