SPICY TUNA SASHIMI
Provided by Darrell "DAS" Smith
Time 12m
Yield 1 to 2 servings
Number Of Ingredients 10
Steps:
- Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
- Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice. Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
- In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.
INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI
Super easy and super delicious! Once you master the art of rolling, I guarantee you will never want to go out and pay top dollar for your sushi fix again! Depending on how big you roll your sushi, you may need more or less sushi rice. Serve with soy sauce and wasabi paste.
Provided by yellowpairs ♥
Time 56m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 748.8 calories, Carbohydrate 38.6 g, Cholesterol 39.4 mg, Fat 59.4 g, Fiber 4.4 g, Protein 17.2 g, SaturatedFat 8.7 g, Sodium 1718.2 mg, Sugar 6.3 g
HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY
Can't get enough of BTS? Try one of Jungkook's favorite foods: hweh, or Korean-style sashimi served with sweet and spicy chogochujang. Try it wrapped in red leaf lettuce or perilla leaves!
Provided by Jasmine Pak
Categories Lunch
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
- Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
- Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 0 grams, Protein 18 grams, Sugar 11 grams
SPICY TUNA ROLL RECIPE BY TASTY
Here's what you need: sushi rice, seasoned rice vinegar, sushi grade nori, tuna, mayonnaise, sriracha, green onion, sesame oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
- On the rolling mat place one sheet of nori with the rough side facing upwards.
- In a small bowl, combine tuna filling ingredients. Set aside.
- Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
- Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, a large spoonful of the tuna filling.
- Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
- Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 0 grams, Protein 8 grams, Sugar 53 grams
EASY SUSHI SANDWICHES RECIPE BY TASTY
Here's what you need: sugar, salt, rice vinegar, short grain rice, nori, shrimp, all-purpose flour, cornstarch, baking powder, salt, egg, ice water, canola oil, salt, avocado, imitation crab, english cucumber, whipped cream cheese, smoked salmon, teriyaki sauce, spicy mayonnaise, soy sauce
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
- Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
- Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
- Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
- Refrigerate uncovered for 30 minutes to an hour.
- In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
- Slowly add the ice water in a steady stream whisking until just mixed.
- Dip the shrimp in the batter until fully coated.
- Heat a large pot of oil to 350˚F (180˚C).
- Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
- Once cool, season the shrimp with salt to taste.
- Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
- Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
- On another fourth, place the sliced avocado and top with the shrimp tempura.
- On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
- On the last fourth add a layer of cucumber and avocado.
- Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
- Cut the sushi into 16 even squares.
- Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 103 grams, Fat 15 grams, Fiber 4 grams, Protein 19 grams, Sugar 19 grams
HOW TO THROW A SUSHI PARTY RECIPE BY TASTY
Here's what you need: short grain white rice, water, sugar, salt, rice vinegar, sushi-grade tuna, mayonnaise, sriracha sauce, imitation crabs, mayonnaise, chicken thighs, teriyaki sauce, cucumber, carrot, avocados, sushi grade nori, soy sauce, wasabi, ginger
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a bowl wash the rice 3 times with water.
- In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
- In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
- Transfer the rice onto a serving bowl and pour the vinegar over the rice.
- Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
- Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
- Mix in mayonnaise and sriracha sauce. Set aside
- In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
- Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
- Cut veggies into thin slices. Cut avocado into bite size pieces as well.
- Set up the table: After placing your rice and fix-ins place each sushi rolling station with a bamboo rolling mat. Set out a bowl of water so the rice does not stick to your hands. Have a cutting board close by with a knife. Let's roll.
- On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
- Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
- Place the fix-in at the bottom row of the rice.
- Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
- Squeeze down to make a nice tight roll.
- Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
- Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe.
- NOTE: This will prevent the rice from sticking to the knife.
- Cut your roll into desired sizes.
- NOTE: Wrap mat with plastic wrap for inside out rolls.
- Repeat steps 13-20 for your veggie roll.
- Repeat steps 13-20 for your teriyaki chicken roll.
- Repeat steps 13-20 for your California roll.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 100 grams, Fat 22 grams, Fiber 9 grams, Protein 38 grams, Sugar 17 grams
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