Spicy Tuna Roll With Cucumber Recipes

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 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 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, 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 1inch rounds. Arrange sushi on a platter or individual plates and garnish with the vinegared ginger. Yield: 4 servings, 4 rolls TAMALES WORLD TOUR SHOW #WT1A01 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman on Sep 25, 1997

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!

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 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 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.