SPICY TUNA AVOCADO ROLL RECIPE (+VIDEO)
The Spicy Tuna Roll is a classic Japanese sushi roll - smooth, creamy, and fiery spicy. Nori seaweed sheet is filled with seasoned sushi rice, avocado, and sashimi-grade tuna that's tossed in sriracha spicy mayo. This hand roll recipe takes about 15 minutes from start to finish once the sushi rice is ready. I'll share with you the secrets to make the best tuna sushi with a step-by-step guide!
Provided by Izzy
Time 1h15m
Number Of Ingredients 12
Steps:
- Make the Sushi Rice: Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
- Cut the Tuna: slice the tuna into 1/2-inch thick strips.
- In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
- Mix tuna strips with spicy mayo in a medium bowl.
- Assemble Tuna Avocado Rolls: Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
- Cut off 1/3 of the nori seaweed sheet using kitchen scissors.
- Place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
- Take ¾ cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water* to prevent sticking.)
- Sprinkle with sesame seeds evenly on top. (I recommend toasting the sesame seeds first. Simply add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.)
- Flip the rice covered nori sheet so that rice is facing down.
- Place tuna strips and sliced avocado on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Once the roll is complete, move the roll to the cutting board and cut each roll into 8 pieces.
- Serve with optional soy sauce, pickled ginger, and wasabi paste.
Nutrition Facts : Calories 68 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 11 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MAKE SPICY TUNA ROLLS AT HOME
Steps:
- Gather the ingredients.
- Chop the raw tuna into small cubes using a sharp knife. Combine with the mayonnaise and ichimi togarashi in a bowl and mix.
- Put a nori sheet on top of a bamboo mat and spread 1/4 portion of sushi rice on top of the nori sheet, creating an even layer. Leave a strip at the top of the nori bare to seal the roll. Sprinkle sesame seeds on top of the sushi rice.
- Spoon 1/4 of the tuna mixture lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
- Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
- Press the bamboo mat firmly to seal and remove it from the sushi. Repeat this process to make 3 more rolls.
- Wipe a knife with a wet cloth before slicing sushi. Cut the rolled sushi into bite-sized pieces on a cutting board.
- Serve immediately and enjoy!
Nutrition Facts : Calories 414 kcal, Carbohydrate 75 g, Cholesterol 13 mg, Fiber 1 g, Protein 16 g, SaturatedFat 1 g, Sodium 51 mg, Sugar 0 g, Fat 4 g, ServingSize 1 serving (4 rolls), UnsaturatedFat 0 g
SPICY TUNA ROLLS
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut off the bottom quarter of each nori sheet; reserve for another use.
- Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
- Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
- Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g
SPICY TUNA ROLLS
Provided by Food Network
Time 40m
Number Of Ingredients 11
Steps:
- Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
- Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.
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