Spicy Seattle Tuna Rolls Recipes

SPICY SEATTLE TUNA ROLLS

Steps:

• Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
• Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as "glue" to seal.

LAZY WOMAN SPICY TUNA ROLL

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 ROLL RECIPE BY TASTY

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!

SPICY TUNA ROLLS

Steps:

• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.
• Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
• In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
• Preheat oil in a deep-fryer to 350 degrees F.
• On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling.
• Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
• In a small bowl, mix all ingredients and reserve.

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.

SPICY TUNA ROLL WITH SRIRACHA AIOLI

Steps:

• Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
• Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.