Heart Attack Roll Ingredients 1/2 sheet of nori 3/4 cup sushi rice Spicy Tuna Mixture (See recipe) 2 sticks (1/4 x 1/4 x 6-inch) cucumber 2 sticks (1/4 x 1/4 x 6-inch) avocado, plus additional for garnish 4 Tbsp lump crabmeat 1 jalapeno pepper 1 tsp red chili sauce Chili powder Utensils needed: bamboo-rolling mat
Heart Attack Roll Steal This Recipe® step-by-step Instructions 1. Place 1/2 nori sheet, shiny side down, on a bamboo-rolling mat 2. Position nori sheet about 1 inch from the lower edge of the mat (on the side closest to you) 3. Dampen your hands with water or a damp towel 4. Take a golf ball size handful of sushi rice and shape into an oval in your hand 5. Place rice at the top left-hand corner of the piece of nori 6. Starting from the left and moving to the right, begin spreading the sushi rice evenly over the nori sheet 7. The rice should uniformly meet each edge of the nori with the exception of the top 1/4 inch which should be free of rice 8. Place the Spicy Tuna Mix in a horizontal line at the center of the rice, moving from left to right 9. Place cucumber and avocado on either sides of the Spicy Tuna Mix in a horizontal fashion to the ends of the nori 10. With your thumbs, lift the rolling mat (closest to you) while holding the cucumber with your other fingers 11. Bring the edge of the mat straight down on the cucumber so that the bottom edge of the piece of nori meets the top edge of the rice 13. The 1/4 inch strip should be exposed 14. With your forefinger, dab water onto the exposed nori 15. With the mat, gently yet firmly roll the nori over itself onto the seam to seal the roll, the seam should be on the bottom 16. Press the roll down, using the sushi mat, to ensure that the seam will close 17. Shape the roll with the mat to create a square-shaped roll 18. To cut, roll the sushi roll away from the mat and onto a cutting board 19. Using a very sharp knife, wet the blade with some water and cut sushi roll in half 20. Bring one half around to lie above the other and then cut into thirds 21. Stand pieces up on a plate with the cut sides showing 22. In a small bowl, use a spoon to mash some avocado and the crabmeat together 23. Sprinkle a small amount of chili powder into the mixture 24. Mix well 25. Place 1 tsp of the mixture onto the top of each slice of the roll 26. Then slice the jalapeno into 8 very thing slices 27. Place a slice of jalapeno on the top of the avocado and crabmeat mixture 28. To finish the garnish, dab a small amount of the red chili sauce on top
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