LAZY WOMAN SPICY TUNA ROLL
This recipe was adapted from a poster on another board, Sandi in Hawaii, and we love it. When you are unable to have real sushi, this is a tasty substitution. It is great for a party as everyone can just help themselves. Check out my Lazy Woman California Roll. Don't forget the wasabi!
Provided by dawnie2u
Categories Asian
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 TUNA SUSHI ROLL
A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.
Provided by sugarplum9085
Categories World Cuisine Recipes Asian Japanese
Time 1h45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 47 g, Cholesterol 16 mg, Fat 11.7 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 214.1 mg, Sugar 1.7 g
SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
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.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
SPICY ASIAN TUNA SALAD
Do yourself a favor and try this fabulous variation on traditional tuna salad. It's good for everyday use on top of a salad with an asian vinagrette and can also be served with crackers at a dinner party. If you like a little crunch in your tuna salad feel free to substitute red onion for the green onion or add some chopped up celery. I created this recipe on a whim for use in my sushi rolls and have it posted under "Spicy Tuna Salad Sushi Roll" with a lot of detailed instructions on how to prepare the rolls.
Provided by OwlMonkey
Categories Spreads
Time 2m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
- Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!
Nutrition Facts : Calories 98.3, Fat 4.8, SaturatedFat 0.9, Cholesterol 20.4, Sodium 230.9, Carbohydrate 3.1, Fiber 0.2, Sugar 0.8, Protein 10.3
SPICY TUNA ROLL - SUSHI
I finally learned how to make this recently at a sushi making party. It is fantastic if you are a sushi lover!
Provided by Sunday
Categories Japanese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
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 SALAD ROLL - SUSHI
Make and share this Spicy Tuna Salad Roll - Sushi recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 6 rolls
Number Of Ingredients 6
Steps:
- Open the tuna cans carefully, and drain.
- Mix the tuna with mayonnaise and Siracha sauce.
- Wash the lettuce.
- Roll the sushi. For your fillings, place a couple of lettuce leaves on the rice covered nori and place about half a can of tuna salad on the lettuce, then roll the sushi as you normally would.
- Serve and enjoy!
Nutrition Facts : Calories 501.9, Fat 9.8, SaturatedFat 1.8, Cholesterol 26.6, Sodium 232.6, Carbohydrate 80.5, Fiber 2.7, Sugar 1.4, Protein 19.8
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