Silk Road Sushi: Saffron-Infused Tuna Roll with Pickled Ginger Aioli

Ingredients

• 2 cups sushi rice, cooked and cooled
• 1 teaspoon saffron threads, crushed
• 1 pound sushi-grade tuna, cut into strips
• 1 sheet nori
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon wasabi paste

• 1 cup mayonnaise
• 2 tablespoons pickled ginger, finely chopped
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon soy sauce

Method

1. 01
   Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions and cool to room temperature.
2. 02
   Infuse the cooled rice with crushed saffron threads by gently folding them in along with rice vinegar and soy sauce.
3. 03
   Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of saffron-infused rice over the nori, leaving a 1-inch border at the top.
4. 04
   Place strips of tuna horizontally across the center of the rice. Add a touch of wasabi paste for heat.
5. 05
   Using the bamboo mat, carefully roll the sushi into a tight log, pressing gently to seal the edges.
6. 06
   Mix all ingredients for the pickled ginger aioli in a small bowl until smooth and well combined.
7. 07
   With a sharp knife, slice the sushi roll into 8 equal pieces.
8. 08
   Serve the sushi rolls on a platter, drizzling each piece with pickled ginger aioli. Garnish with extra pickled ginger if desired.