Spicy Sushi Roll Food

CALIFORNIA SUSHI ROLL RECIPE

Steps:

• Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
• Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
• Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
• Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
• When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.

SPICY TUNA SALAD SUSHI ROLL

Steps:

• Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
• Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
• Put the rice vinegar and sugar in a small pot over medium heat.
• Stir until the sugar has melted into the rice vinegar.
• Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
• Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
• To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
• Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
• Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
• Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
• Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
• Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.

SPICY SUSHI ROLL

Steps:

• Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
• Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

SPICY SALMON ROLL

Steps:

• For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
• For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.

SUSHI ROLLS

Steps:

• Cook rice according to package instructions.
• Mix vinegar, sugar and salt.
• Cut vinegar mixture into cooked rice until well combined.
• To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
• Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
• Place your filling in a center line on the nori sheet.
• Begin rolling by carefully folding over the top edge and starting the roll.
• Continue to roll, keeping the roll as tight as possible.
• Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
• Some Possible Sushi Filling Combos----------.
• Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
• Mix and match to suit your taste.
• Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
• Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
• California Roll-- Imitation crab meat, mayonnaise and avocado.
• Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
• Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.

SPICY TOFU SUSHI

Steps:

• Cook tofu how desired, steaming, boiling and frying are all acceptable. I like to cut mine into very, very small squares and swirl around a hot dry pan.
• When golden, remove from heat and mash with the mayo and chili oil.
• If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
• lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think. Leaving a gap of around 1 inch at each side.
• Place a line of the tofu mix 1 inch from the edge of the rice. lay the spring onion on top.
• Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
• Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.

SPICY TUNA ROLL - SUSHI

Steps:

• Place the sheet of seaweed on your working space.
• Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).
• Mix all the rest of your ingredients together, along with the Spicy Sauce.
• Flip your seaweed sheet with the sushi rice on it sushi rice down.
• Place the tuna mixed with the other ingredients in the center of the seaweed.
• Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
• Cut the roll into 4, 6 or 8 pieces.
• Serve with the ginger, wasabi and soy sauce if desired.
• Enjoy!

SPICY SNAPPER MAKI ROLL (SUSHI)

Steps:

• Remove all skin, pin bones, blood lines and sinew from the snapper fillet. Slice the fillet lengthwise into long strips about 1/2-inch wide and refrigerate until ready to use.
• Whisk together 2 tablespoons of the mayonnaise with the sriracha in a small bowl. In a separate small bowl, whisk together the remaining 3 tablespoons of mayonnaise with the wasabi paste and a splash of water if needed to loosen the mixture. In a medium bowl, gently combine the cooked sushi rice with the vinegar.
• Lay a piece of plastic that is bigger than the nori sheet on a clean work surface. Lay a nori sheet on top of the plastic in the center. Dip your fingers in water as needed to keep them from sticking to the rice, then use your fingers to spread 1/2 cup of the sushi rice evenly on the nori sheet and gently press down. Flip the nori sheet over so the rice is face down.
• Spoon about 2 teaspoons of the sriracha mayonnaise horizontally across the center of the nori sheet. Place 2 strips of snapper on top of the mayonnaise, then top with a strip of cucumber and 4 to 5 slices of avocado. Using the plastic wrap as a guide, roll the sushi as tight as possible into a log. Trim any excess nori as needed. Remove the plastic and use a sushi mat to form the sushi into a uniform round roll with a flat bottom. Repeat with the remaining ingredients to assemble three more rolls.
• Cut each roll into 6 to 9 pieces. Use a spoon to smear about 1 tablespoon of the wasabi mayonnaise on one side of the serving plate. Place the sushi on the other side of the plate, then sprinkle with some of the furikake. Place about 1 tablespoon salmon roe on top of the wasabi mayonnaise and garnish the plate with a splash of toasted sesame oil. Serve immediately with pickled ginger, soy sauce and wasabi paste.

SPICY SUSHI SAUCE

Steps:

• In a bowl, mix all ingredients together.
• Use for sushi, and everything else you can think of. Adding a touch of agave syrup or honey will make this into a whole other sauce, which is good too! Enjoy.