Emerils Inside Out Spicy Tuna Roll With Special Sauce Recipes

INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
• Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

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 ROLL

Steps:

• In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.
• To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger.

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.

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.

EMERIL'S EASY ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato sauce oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.