Making Sushi Faster Than a Restaurant | But Faster

Sushi-Zu:

1. In a small saucepan, combine the sugar, salt, and vinegar over medium heat. Cook until the sugar and salt dissolves, and the mixture just begins to steam. Add the kombu and set aside for 10 minutes to steep.
2. Drain into a small container and set aside.

Sushi Rice:

1. Wash, drain and rinse the rice three times or until the water is clear.
2. Add the rice and 2 cups of water to a rice cooker and let sit for 15 minutes before cooking according to your machine’s instructions.
3. Transfer the cooked rice to a hangiri or a large shallow bowl. Drizzle ¼ cup Sushi-zu, and using a rice paddle or a large spoon, carefully lift and spread the rice towards the outer edge to evenly incorporate. Reserve remaining Sushi-zu for another use.
4. Keep the seasoned rice warm in the rice cooker.

Spicy Tuna:

1. In a small bowl, whisk the miso, ½ cup (125g) Kewpie mayonnaise, 1 TB (15g) sriracha and lemon juice until blended. Transfer the spicy sauce into a squeeze bottle and set aside.
2. In a medium bowl, gently fold the tuna, sesame oil, and remaining sriracha and Kewpie mayonnaise until evenly coated.

Assembly:

1. Have a small bowl of cold water near a clean cutting board. 
2. Place 1 sheet of nori onto the cutting board. Using dampened hands, spread about ½ cup of the seasoned sushi rice evenly over the nori.
3. Sprinkle a small amount of sesame seeds evenly over the rice.
4. Carefully flip the nori and rice sheet upside down and place it back onto the sushi mat, rice side facing down. 
5. On the lower third, evenly spread 4 - 6 Tbsp spicy tuna from end to end.
6. Line 3 avocado slice above the tuna.
7. Sprinkle a generous amount of crispy onions or shallots.
8. Sprinkle some Thai chilis according to the spice level desired.
9. Using the sushi mat for assistance, lift the bottom and start to roll up the nori sheet into a tight log, pressing firmly as you roll. Remove the sushi mat when done, and cut the roll evenly into 6- 1” pieces.
10. Arrange the pieces cut side up and dot each with a small amount of the spicy sauce. Garnish each piece with fried onions or shallots and sliced scallions. Serve with extra spicy sauce on the side. 
11. Repeat with remaining tuna.