How To Make Tuna Maki Sushi Roll Recipes

HOW TO MAKE TUNA MAKI (SUSHI ROLL)

Steps:

• Start by rinsing the rice until the water runs clear.
• Place the rice and water in a medium pot.
• Bring the rice to a boil uncovered on high heat.
• Once boiling, cover the rice and reduce the heat to a simmer.
• Simmer for 20 minutes.
• While the rice cooks, mix together the rice vinegar, sugar and salt.
• Once the rice is cooked, pour the vinegar mixture over the rice and cut the mixture with a rice paddle or wooden spoon to incorporate the mixture throughout the rice without stirring it too much which will make it starchy.
• Once combined, place a damp paper towel over the rice. Allow the rice to cool.
• To make the rolls: lay a sheet of nori on top of a plastic lined bamboo mat, shiny side down with the lines facing up.
• Wet your fingers with water, then gently press about ¼ to ½ cup of rice over the nori leaving the edge away from you clear of rice. The rice layer should be thin, about 2 grains thick.
• Place a thin layer of vegetables, then a layer of ahi tuna on the rice about an inch away from the side closest to you.
• Using the bamboo mat to gently guide the roll, start rolling the nori over the toppings insuring to roll tightly.
• With a sharp knife, slice the roll in half, then those halves in half and then cut them in half again to make 8 cuts.
• Serve immediately with your favorite sauces.

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.