Spicy Tuna Roll With Ginger Soy Dipping Sauce Food

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.

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!

EMERIL'S INSIDE-OUT SPICY TUNA ROLL WITH SPECIAL SAUCE

Steps:

• In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.
• Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
• Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
• Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.
• In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions.
• While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
• When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

SPICY TUNA ROLL WITH CUCUMBER

Steps:

• With a sharp knife, cut tuna fillet crosswise at a slight angle and into slices about 1/4 inch thick. Wrap in a clean kitchen towel and set aside. Cut the cucumber into narrow strips about 4 inches long. Mix the sushi rice with the sesame seeds.
• Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
• Lay a 1/2 a sheet of the nori, shiny side down, on a bamboo rolling mat. Combine the rice vinegar and water in a mixing bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Smear a thin line of the wasabi across the center of the rice, and sprinkle with 1/2 teaspoon of chili oil. Lay 1/4 of the cucumber strips and 1/4 of the tuna slices evenly along the wasabi.
• To roll, hold the line of ingredients in place with fingertips, and use thumbs to push up and turn the end of the bamboo mat so that the edge of the nori is lifted up and meets the far edge of the sheet. Correct the shape by gently but firmly pressing the bamboo mat around the roll for about 30 seconds to shape it. Make 3 more rolls.
• Use a wet knife to cut each roll into 1-inch rounds. Arrange sushi on a platter or individual plates and garnish with the vinegared ginger.

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.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Cook noodles in pot of boiling water until tender, about 1 minute.
• Drain. Rinse with cold water.
• Drain well.
• Coarsely chop.
• Place noodles in bowl. Mix in next 7 ingredients.
• Season with salt and pepper.
• Place 1 egg roll wrapper on work surface.
• Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
• Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
• Brush top edge of wrapper with egg.
• Roll up tightly, pressing to seal edge.
• Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.).
• Pour oil into heavy large pot to depth of 3 inches.
• Heat to 350°F
• Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
• Drain on paper towels.
• Serve with sauce.
• To make soy-ginger dipping sauce:.
• Whisk all ingredients in bowl to blend. Makes about 1 cup.

TUNA SPRING ROLLS WITH LIME/SOY SAUCE

Steps:

• Cut the tuna into pieces 3/4 inch square, and 4 inces long.
• Spread each stick of tuna lightly with the wasabi paste, then roll lightly in the fresh herbs.
• Wrap each of these in a spring roll wrapper, moistening the edges with a littlewater to seal.
• Deep fry the spring rolls 2 or 3 at a time for 30-45 seconds-or until lightly golden-they will still be quite rare when you eat them.
• Drain on absorbent paper.
• Combine the lime juice and soy, and serve alongside the tuna in small dipping bowls.

DIPPING SAUCE FOR AHI TUNA

Steps:

• Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
• Let sit for 5 minutes before serving.

GINGER SOY SAUCE

Steps:

• Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
• Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.