Spicy Tuna Chirashizushi

This was a quick lunch-time riff on my daughter's favorite kind of sushi roll.  Not so much a recipe as a reminder that sushi isn't difficult!

Chirashizushi means scattered sushi- vinegared rice topped with fillings!  Super simple.

I didn't have any spicy chile sauce mixed up, and planned on putting quite a bit of toppings on my daughter's bowl and didn't want it too spicy, so I went with a mix of mayo and sweet chile sauce, mixed into a can of tuna fish.

I keep extra zumeshi, the highly seasoned rice vinegar, in my cupboard so that made this even easier.  (If you follow the link, I recommend cutting the salt way back.)

For Ernie's lunch, I served up a bowl of white rice and mixed in a few teaspoons of zumeshi.  I topped this with the spicy tuna mix, a generous sprinkle of sesame seeds, and torn up nori (this time it was actually Korean-style roasted seaweed, which is oily and salted and very brittle.)  Is it authentic?  No, probably not.  But nutritionally a step above the white-rice-and-teriyaki she loves so much, it was an easy lunch and a good reminder to keep some staples on hand!

Spicy Mayo Sauce

I mix this with canned tuna for a kid-friendly pantry version of "spicy tuna roll" sushi.

Spicy Mayo Sauce
1/2 cup mayonnaise
3 Tablespoons sriracha sauce (to taste- you'll be surprised how much you can use before this gets spicy)
2 or 3 Tablespoons rice vinegar

Mix mayonnaise and sriracha sauce in a bowl, and add enough vinegar to make a sauce.  It shouldn't be runny, but more like the consistency of salad dressing.  Decant leftovers into a squeeze bottle and use to garnish the top of your sushi rolls- this stores well in the refrigerator.