Tuna makizushi, sweet chili mayo, cucumber and red radish |

Preparation time: 60 min

• Mise-en-place

  Slices the radishes. Cut the cucumber into sticks. Make the sweet chili sauce mayonnaise. Open the Thai Tuna can.

• Rice preparation

  Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

  Cooking methods:

  1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

  2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

  Using a whisk, mix together the rice vinegar, sugar, and salt.

  When the rice is cooked, add the vinegar mixture and stir very gently.

  Let the rice rest for 15 minutes before using it.

• Sweet Chili mayonnaise

  In a bowl, mix the mustard and egg yolks with a whisk. Add the oil slowly emulsifying the mixture with a whisk until the mayo turn thick then add the sweet chili sauce, salt and pepper.

• Makizushi preparation

  Place the rice on the nori, leaving a small space at the top. Spread some spicy mayo, few slices of radish, strew some Thai Tuna and some cucumber sticks, then roll so as to have the nori on the outside. Cut the roll into small 8 equal pieces.