Spicy Tuna Roll Recipes

SPICY TUNA AVOCADO ROLL RECIPE (+VIDEO)

Steps:

• Make the Sushi Rice: Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
• Cut the Tuna: slice the tuna into 1/2-inch thick strips.
• In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
• Mix tuna strips with spicy mayo in a medium bowl.
• Assemble Tuna Avocado Rolls: Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
• Cut off 1/3 of the nori seaweed sheet using kitchen scissors.
• Place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
• Take ¾ cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water* to prevent sticking.)
• Sprinkle with sesame seeds evenly on top. (I recommend toasting the sesame seeds first. Simply add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.)
• Flip the rice covered nori sheet so that rice is facing down.
• Place tuna strips and sliced avocado on top of the nori.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
• Once the roll is complete, move the roll to the cutting board and cut each roll into 8 pieces.
• Serve with optional soy sauce, pickled ginger, and wasabi paste.

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 SUSHI ROLL

Steps:

• Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
• Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
• To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
• Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

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:

• 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 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 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.