Spicy Tuna Roll With Ginger Soy Dipping Sauce Recipes

SPICY TUNA ROLLS

Steps:

• Cook two cups of sushi rice and add vinegar and sugar mixture.
• In a bowl, mix together the tuna, Kewpie, and sriracha. Add more hot sauce or Kewpie if needed.
• Cover your sushi mat with cling wrap to keep your mat clean.
• Take your one sheet of nori and place it with the shiny side face down.
• Take ¼ cup of rice, and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice. I try to make a horizontal indent on the rice to make room for the spicy tuna mix.
• Add one scoop of the spicy tuna mix horizontally on the bed of rice, leaving about half an inch of room from the bottom of the nori. The key is to add less fish than you think.
• Take the bottom edge of the sushi mat and slowly move the nori sheet over the filling, completely wrapping the spicy tuna and rice in the sheet. Use an upwards motions with the sushi mat to guide your spicy tuna roll upwards. Try to keep the roll tight by applying even and gentle pressure while rolling upwards. Be gentle to prevent your nori from breaking or having rice or fish from coming out the sides.
• Continue this motion until your roll comes away from the mat. You may need to cut the additional nori at the end.
• Using a very sharp knife, cut the roll in quick and steady slices. Wipe down the knife in between cuts to prevent mangling your roll.
• Serve immediately and enjoy!

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 SUSHI DIPPING SAUCE

Steps:

• Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.

SOY-GINGER DIPPING SAUCE

Steps:

• In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

GRILLED TUNA STEAK

Steps:

• Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550.
• Pat dry the tuna with a paper towel.
• Combine the salt and pepper in a small dish and season the tuna steaks.
• Place the seasoned tuna steaks over direct heat and grill for approximately 3 minutes. Flip to the other side and cook an additional 3 minutes. The internal temperature should be between 125 and 130 degrees F for a medium rare steak.
• Remove from the grill. Slice the tuna into pencil thin slices and serve with the dipping sauce. Tuna is best served warm.

AHI TUNA WITH SOY GINGER LIME SAUCE

Steps:

• Combine vinegar, water, sugar, salt, and chili flakes in a medium saucepan and bring to a boil over high heat.
• Remove from heat. Add cucumber slices and stir.
• Let it rest for 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.
• Whisk together all soy ginger lime sauce ingredients together in a small bowl. Set aside until ready to serve.
• Place sesame seeds on a plate. Pat dry the tuna steaks with a paper towel to remove excess water.
• Dredge and press tuna in sesame seeds, coating evenly. Sprinkle with more seeds as needed.
• In a medium frying pan over medium-high heat, warm the oil until just smoking.
• Frying two portions at a time, arrange the tuna steaks in the pan (do not overcrowd) and cook until the sesame seeds start to turn golden underneath, about 1 minute.
• Turn the tuna over and cook for 1 minute.
• Sear the edges of the tuna for 15 seconds on each edge.
• Transfer the tuna to a plate with a paper towel, gently patting to soak up any excess oil. Repeat with remaining tuna portions.
• Transfer tuna to a cutting board and cut ¼-inch thick slices.
• Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
• Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
• Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
• To make soy-ginger dipping sauce:
• Whisk all ingredients in bowl to blend. Makes about 1 cup.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SPICY TUNA ROLL WITH GINGER-SOY DIPPING SAUCE

Steps:

• For the ginger-soy dipping sauce: Combine the soy sauce, vinegar, chile garlic sauce, garlic, scallions and ginger in a small bowl. Stir well to combine and set aside.
• For the spicy tuna: Mix the tuna with the mayo and chile garlic sauce in a medium bowl. Lightly toss to coat and set aside.
• For the sushi roll: Prepare a bamboo sushi rolling mat by wrapping it completely in a tight layer of plastic wrap. Additionally, fill a small bowl with water and the rice wine vinegar and set aside.
• Fold a sheet of nori about an inch up and remove the bottom piece. Briefly toast over an open flame until pliable, about 10 seconds.
• Put the toasted nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread some of the rice on the nori sheet, leaving about 1 inch exposed on top. Dip your fingers in the water/vinegar bowl if the rice is sticking to your hands.
• Starting about 1/2 inch up from the bottom of the nori, spread a very small amount of wasabi paste along the length of the sheet. Spoon an even layer of the spicy tuna over the wasabi and place some of the cucumber strips on the sides of the spicy tuna. Add 3 to 4 pieces avocado in a single layer. Roll the nori up over the fillings and tuck under to enclose entirely. Gently press the bamboo mat and continue rolling to tighten. Remove the bamboo mat and trim the ends of the roll.
• With a clean knife, cut the sushi roll in half. Line up the halves and cut through both rolls to make 6 even pieces. Repeat this process with the remaining ingredients to make the second roll. Serve the rolls with a dollop of wasabi paste and small bowls of the dipping sauce.