Make Spicy Tuna Rolls At Home Recipes

SPICY TUNA ROLLS

Steps:

• Chop the scallions, reserving some of the greens for garnish.
• Slice the tuna into thin strips and then turn the strips 90 degrees and chop it up. If you want your spicy tuna chunky, you can stop here, or you can continue to chop the tuna up with your knife until the pieces are smaller. I usually add the scallion stems in here and chop them up together with the tuna.
• Transfer the chopped tuna to a bowl, and add the sriracha, soy sauce, sugar, sesame oil, and tobiko, and stir everything together until mixed. Cover and keep the mixture refrigerated until you're ready to use it.
• Make some Tezu by adding a few tablespoons of rice vinegar to a small bowl of water.
• For the Gunkan, you want to cut the nori according to the diagram in the headnotes above.
• Wet your hands with the tezu and grab about 2 tablespoons of rice. Gently press it into a rectangle with your fingers, but don't smash the individual grains of rice.
• Wrap each rectangle of rice with the strips of nori you cut for the gunkan.
• Press the center of the rice to make the rice fill out the nori wrapper.
• Spoon some spicy tuna into each cup of nori. Garnish with scallion greens.
• For Hosomaki, the full sheets of nori should be cut in half according to the diagram above.
• Place the nori at the bottom edge of a sushi mat with the shiny side down.
• Wet your hands in the Tezu and grab a small handful of rice. Place the rice in a line along the nori's top edge working from one side to the other. Be sure to leave a thin margin of nori at the top.
• Wet your hands again if needed and spread the rice to the bottom edge of the nori sheet using a picking and pressing motion. Don't smash or smear the rice.
• Spread a thin line of spicy tuna in the lower half of the rice from one side to the other.
• To roll the spicy tuna hosomaki, use the mat to flip the bottom edge up and over the filling and make sure this edge meets the rice's top edge.
• Pull the edge of the mat away from the nori and push the back of the mat forward, so the seam rolls to the bottom.
• Use your fingers to press 3 sides of the roll against the cutting board to give the roll its shape.
• See the headnotes or watch the video for instruction on cutting a roll.
• For Uramaki, the size of the nori and process is similar, but you need to use a sushi mat that is lined with plastic wrap, or the rice will stick to the mat.
• Place a sheet of nori at the bottom edge of the mat and spread a handful of rice along the nori's top edge. There is no need to leave a border for uramaki, so you will need to use a little more rice than for hosomaki.
• Spread the rice down to the nori's bottom edge in a thin uniform layer, being careful not to smash the rice.
• Sprinkle some black sesame seeds onto the rice.
• Flip the rice over so the nori sheet is facing up, and lay a cucumber strip in the bottom half of the nori.
• Spread a line of spicy tuna from one side to the other.
• Flip the bottom edge of the mat up and over the filling until the rice makes contact with the nori on the other side.
• Pull the edge of the mat away from the rice and press the back of the mat to roll the seam to the bottom.
• Press the top, sides, and bottom of the roll using the mat to give the roll its shape, but do not squeeze it too hard.
• Check the headnotes for instructions on cutting the spicy tuna roll.

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!

SPICY TUNA ROLLS

Steps:

• Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
• Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

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.