Do you love seafood recipes as much as I do? Try this Poke Bowl, Seared Scallops, or a Lox Bagel.
Why I love this recipe:
Authentic: We learned to make sushi from our Japanese friend Maria and had so much fun in her home making sushi rice, California rolls, Spicy tuna rolls and more. We’re thrilled to share these recipes and Maria’s tips with you.Easy – Sushi may seem intimidating, but it really is so easy to master once you know how! Follow my step by step instructions for the best sushi rice and and you will be a pro in no time!Delicious – I absolutely love fresh ahi tuna, and I love the simple and quick mixture in this sushi roll. Also check out my Poke Bowl!
How to make a Spicy Tuna Roll:
Prepare Sushi Rice: Allow rice to cool to room temperature before assembling rolls. Wrap Bamboo Mat in two long pieces of plastic wrap to tightly cover it from both sides. This will keep the rice or nori from sticking to it. Prep Nori: You can use whole sheets of Nori for large sushi rolls, or break nori sheets in half to make smaller spicy rolls (as pictured here). To do so, stack two or three sheets together and fold the nori in half, the two short ends coming together. Press to crease it, and then gently pull the sheets apart. Make Spicy Tuna Filling: Chop the tuna into small pieces and add to a bowl. Add sesame oil, mayo and sriracha and mix to combine. Assemble: Place bamboo mat on a counter in front of you, with the sticks parallel to you. Place a piece of nori on the mat, dull side up (long side parallel to you for a half-sheet roll, or short side parallel to you if using a whole sheet of nori). Place a small bowl of water next to your work station. Scoop roughly ½ or 1 cup of sushi rice (for small, or big rolls) onto the nori. Use wet fingers to gently move the rice, spreading it into an even layer across the nori (don’t smash it), but leave about a half inch of seaweed at the top end with no rice on it. Add Tuna: Scoop a spoonful of spicy tuna mixture on top of the rice, in a line slightly off center, closest to you. (Add two thin pieces of cucumber if desired). Roll: Use your finger to gently spread some water on the top of the seaweed that doesn’t have rice on it. Then lift the end of the bamboo mat closest to you up and over the ingredients. Continue to roll, pulling the bamboo mat away from you, until completely rolled. Press both hands on top of the bamboo mat and squeeze the sushi roll gently beneath it, to make sure it holds firmly together. Slice Sushi Roll: Cut spicy tuna roll into 6 portions. Serve: Serve with cut end facing up and sprinkle chopped green onions on top. Optional: Drizzle with sriracha mayo, eel sauce, or top with fried onions.
Pro Tips:
Use Sushi Grade Tuna: buy it from a seafood restaurant counter or a specialty fish market or specialty grocery stores. Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!Sharp Knife: Make sure the knife is really sharp to get a clean cut. Wipe it with a wet paper towel after each cut.Keep Rice Fresh: Place a damp towel over the rice while you work, to keep the rice moist.
Storage Instructions:
To Store: Sushi is best eaten right after making. Wrap them in plastic wrap to store them in the fridge but they don’t last very long in fridge as the rice will get hard.
Recipe Variations:
Make a Poke BowlRice on the Outside: Prepare the same way, but after adding rice to the nori, sprinkle roasted sesame seeds lightly over the top of the rice. Carefully flip the whole thing over, so that nori seaweed is facing up. Add spicy tuna in a line, and roll as instructed.California Roll SushiTo make Sushi Rolls without a Mat: A piece of parchment paper can be used instead of a sushi mat.
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