SPICY SPRING ROLLS
Steps:
- In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
- Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.
SPICY LUNCHEON ROLL
I like to keep this on hand for lunches, it freezes well, great for picnics in the summer, also good for buffets. Can be served hot as a meat loaf but we like it best cold. from Canadian Diabetes Association
Provided by Derf2440
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine ground beef and pork in a mixing bowl.
- Cook bacon lightly with garlic.
- Blot fat from bacon and garlic with a paper towel, add to meat mixture, stir in bread crumbs.
- Crush and dissolve bouillon cubes in boiling water, add to meat mixture.
- Stir in egg, salt, nutmeg, pepper and hot pepper sauce, mix thouroughly.
- Form into a firm 8 x 2 1/2 inch sausage roll.
- Wrap roll in cheesecloth or all purpose cloth.
- Tie ends securely.
- Place on a rack in large saucepan or Dutch oven.
- Add hot water just to cover, add bay leaf, cover and bring to a boil, simmer 1 1/2 hours.
- Lift roll from water and allow to drain.
- Remove cloth.
- Serve hot as a meat loaf or chill and serve as deli luncheon meat.
SPICY SALMON ROLL BOWLS
These spicy salmon roll bowls are easy to make and loaded with flavor. Lightly seasoned and topped with a spicy creamy sauce, you're going to fall in love with this recipe.
Provided by Sarah Thomas-Drawbaugh
Categories Main Course
Time 30m
Number Of Ingredients 21
Steps:
- Combine the blackening spice in a small bowl. Set aside.
- Remove salmon skin and pin bones.
- Cube salmon into bite-sized pieces.
- Pat the salmon dry with a paper towel and toss with the blackening spice until its well coated.
- Add two tablespoons olive oil to a pan over medium-high heat.
- Once hot, add the seasoned salmon cubes to the pan.
- Cook for 3-4 minutes turning frequently to prevent burning.
- Once cooked to your liking, set the salmon aside.
- Cook the rice according to the package.
- In a small bowl, combine the mayonnaise, sriracha, soy sauce, and maple syrup. Whisk until well combined, no lumps.
- Next, you'll chop any remaining vegetables and herbs.
Nutrition Facts : ServingSize 1 serving, Calories 650 kcal, Carbohydrate 36 g, Protein 39 g, Fat 40 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1234 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 31 g
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
SPICY TERIYAKI SPAM® AND PINEAPPLE ON A HAWAIIAN ROLL
Cast iron skillet-fried SPAM® and pineapple with sriracha and a splash of lime placed on a King's® Hawaiian roll. This recipe is super yummy, it's sweet and spicy, and ohh so easy. Feel free to alter the thickness or amounts of any of the ingredients to your liking. My 8-year-old son posted the photo. Kid approved and great for a game day party!
Provided by tboomgaa
Categories Main Dish Recipes Sandwich Recipes
Time 16m
Yield 9
Number Of Ingredients 5
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil setting. Place rolls cut-side up in a single layer on a baking sheet.
- Toast rolls in preheated oven until lightly brown, 1 to 3 minutes.
- Slice luncheon meat lengthwise into nine 1/4-inch thick slices.
- Heat a cast-iron or non-stick skillet over medium-high heat. Cook luncheon meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms. Cook pineapple rings in the same skillet until lightly browned, 1 1/2 to 2 minutes per side.
- Spread sriracha evenly on each luncheon meat slice. Cut each pineapple ring into 3 pieces. Top each luncheon meat slice with 1 pineapple piece, sprinkle with lime juice, and cover with roll tops.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 46.9 g, Cholesterol 66.4 mg, Fat 10.3 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 941.2 mg, Sugar 2.8 g
SPICY SALMON ROLL
Making homemade spicy salmon roll is easier than you imagined. Delightful cubes of fresh salmon are tossed with spicy mayonnaise for a mouthwatering sushi roll.
Provided by Chef Dom
Categories Dinner
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Make the sushi rice. In a small saucepan over medium heat, combine the rice and water.
- Bring the mixture to a boil and reduce the heat to low. Cover the saucepan and cook for 20 minutes. Turn the heat off and leave the lid on for another 10 minutes.
- In a small saucepan, heat the rice vinegar, sugar, salt and sesame oil just until the sugar is fully dissolved.
- Fluff the cooked rice with a fork while stirring in the vinegar mixture. Set aside.
- Make the spicy salmon filling. In a bowl, whisk together the mayonnaise, sesame oil and ichimi togarashi.
- Fold in the salmon and spring onions to the mayonnaise mixture.
- Assemble the spicy salmon roll. Lay a sheet of nori on top of a sushi mat.
- Even spread about ½ cup of sushi rice on top of the nori.
- Spoon some of the spicy salmon filling close to the front edge of the nori (the edge closest to you).
- Lift one edge of the rolling mat and tightly roll up the mat to the other end. Repeat with the remaining ingredients.
- Slice each sushi roll into six pieces and top with more of the spicy salmon filling. Garnish with black sesame seeds and enjoy!
Nutrition Facts : Calories 274.3 calories, Fat 12.1 grams, Fiber 0.4 grams, SaturatedFat 2.2 grams, Sodium 169.3 milligrams, Sugar 4.3 grams, Protein 9.4 grams, Cholesterol 21.1 milligrams, Carbohydrate 30.8 grams, ServingSize 155.4 grams
SPICY CRAB ROLL RECIPE
Steps:
- Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
- Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
- In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
- Shred the imitation crab meat using your hands or two forks.
- Add Sriracha mayo and mix well.
- Cut the nori sheet into two halves with kitchen scissors.
- Place half of a nori sheet on top of the bamboo mat shiny side facing down.
- Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
- Sprinkle sesame seeds on top of the rice.
- Flip the sheet and let the rice side facing down.
- Add the spicy Kani crab salad to the middle of the nori sheet.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
- More the roll to a cutting board and cut it into 8 pieces.
- Drizzle more spicy mayo sauce on top of the roll for some extra heat.
Nutrition Facts : Calories 39 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICY CHICKEN PHYLLO ROLLS
Serve these tasty finger rolls as appetizers or snacks; they can be made ahead of time and then baked just before serving.
Provided by Geema
Categories Lunch/Snacks
Time 1h15m
Yield 24 rolls
Number Of Ingredients 12
Steps:
- Bring broth or water to a boil and add chicken breasts in one layer.
- Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
- (You can use cooked, left over chicken just as well.).
- Cut chicken into 1/4 inch cubes.
- In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
- Chill filling, covered, at least 2 and up to 3 hours.
- Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
- On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
- Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
- Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
- Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
- Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
- Serve with salsa.
Nutrition Facts : Calories 79.8, Fat 3, SaturatedFat 1.5, Cholesterol 18, Sodium 241, Carbohydrate 5.9, Fiber 0.2, Sugar 0.3, Protein 6.9
SPICY TUNA ROLL
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 4 rolls, about 30 pieces
Number Of Ingredients 19
Steps:
- Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.
- Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
- Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
- Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
- Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
- Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.
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