Spicy Tuna Roll Sushi Food

EASY SPICY TUNA SUSHI ROLL RECIPE

Steps:

• Season cooked sushi rice with 3 tablespoons of rice vinegar, sugar and salt, and stir to combine. Cool to room temperature.
• In a medium-sized bowl, mix the mayonnaise, Sriracha sauce, 1/2 teaspoon rice vinegar, sesame oil, and scallions. Add the canned tuna to the mixture, and mix well to combine.
• On a cutting board or flat surface, lay a bamboo sushi rolling mat. Place a piece of nori on the mat, shiny side down.
• Set a small bowl of warm water beside your sushi mat. Wet your hands, and spread approximately 3/4 cup of rice across 2/3 of the nori sheet, leaving about 1/3 of the nori sheet empty on the top.
• Spread a large spoonful of the tuna filling in the middle of the rice and sprinkle sesame seeds, about 1 inch from the bottom of the rice.
• Grab the mat and lightly hold the nori from the bottom. Begin to roll the mat upwards, firmly applying pressure down to keep the roll tight, using your fingers to tuck any errant tuna filling in. Continue rolling tightly until you reach about 1 inch from the top. Wet your fingers, and dab a small amount of water along the edge of the nori, to act as a sealant. Dab a couple of grains of rice in the middle of the moist row (it helps bind the nori together). Finish rolling the tuna roll completely.
• Transfer the spicy tuna roll to a cutting board. With a very sharp chef's knife that's been dipped quickly in water tinged with vinegar, cut the roll in half, and then cut each half into 3 equal portions.
• Repeat with remaining rolls until you run out of ingredients.
• Serve the spicy tuna sushi rolls with soy sauce, wasabi, and pickled ginger, if desired.

SPICY TUNA AVOCADO ROLL RECIPE (+VIDEO)

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.

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 TUNA ROLL

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.

LAZY WOMAN SPICY TUNA ROLL

Steps:

• Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny.
• Layer the rice in a pie plate or other serving dish. On top of the rice, place the thinly sliced avocado until rice is covered.
• Mix the tuna with the mayonnaise and sriracha chinese hot sauce.
• Put the tuna mixture on top of the avocado and spread evenly.
• Sprinkle with sliced green onions and chopped cucumber.
• Sprinkle tobiko (if using) over the top. For a spicier version squirt some Sriracha Chinese Hot Sauce in a decorate pattern on top of the tuna.
• Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls.
• Have people mix a little wasabi with the soy sauce for dipping the rolls inches.
• Place quartered squares of nori for people to roll their own little rolls.

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 TUNA SUSHI ROLL

Steps:

• Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
• Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
• To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
• Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

SPICY TUNA SOY ROLL

Steps:

• Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste.
• In a bowl, whisk all ingredients together.

SPICY TUNA PAN SUSHI (NO ROLLING!)

Steps:

• To make the spicy mayo, mix the mayo, Sriracha sauce, lemon juice and soy sauce. Cover and stir in the fridge until you are ready to use.
• To make the sushi, cook the rice according to package directions. While it is still hot, stir in the rice vinegar, sugar and salt (if using).
• Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom.
• When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
• Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
• Open the tuna and drain.
• Place tuna in a medium bowl and add the spicy mayo until the tuna is creamy. I used all of it in mine but adjust the amount to your liking.
• Spread the tuna/mayo mixture on the nori.
• For the next layer, alternate between scallion and carrot, lying them in rows across the sushi, until the tuna is covered.
• Top the crab meat with 2 more nori sheets and press lightly to compact everything.
• Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
• Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might.
• Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
• Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now.
• Sprinkle rice with sesame seeds, to taste.
• Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
• Serve with soy sauce, pickled ginger and wasabi.

SPICY TUNA ROLL WITH SRIRACHA AIOLI

Steps:

• Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
• Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.

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 TUNA ROLLS

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.