SPICY TUNA ROLL
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 4 rolls, about 30 pieces
Number Of Ingredients 19
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 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
SPICY TUNA ROLLS
With a little practice making sushi at home is delicious and fun to do, and in this Spicy Tuna Roll recipe, I'm going to show you three ways to make this popular sushi roll: hosomaki, uramaki, and gunkan.
Provided by Marc Matsumoto
Categories Entree
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 449 kcal, Carbohydrate 77 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 59 mg, Sodium 1245 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SPICY TUNA ROLLS
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g
SPICY TUNA AVOCADO ROLL RECIPE (+VIDEO)
The Spicy Tuna Roll is a classic Japanese sushi roll - smooth, creamy, and fiery spicy. Nori seaweed sheet is filled with seasoned sushi rice, avocado, and sashimi-grade tuna that's tossed in sriracha spicy mayo. This hand roll recipe takes about 15 minutes from start to finish once the sushi rice is ready. I'll share with you the secrets to make the best tuna sushi with a step-by-step guide!
Provided by Izzy
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 11 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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!
Nutrition Facts : Calories 414 kcal, Carbohydrate 75 g, Cholesterol 13 mg, Fiber 1 g, Protein 16 g, SaturatedFat 1 g, Sodium 51 mg, Sugar 0 g, Fat 4 g, ServingSize 1 serving (4 rolls), UnsaturatedFat 0 g
SPICY SEATTLE TUNA ROLLS
The Seattle Mariners serve hand-rolled tuna "Ichirolls" in honor of all-star Ichiro Suzuki.
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Quick & Easy Oscars Tuna Shower Raw Engagement Party Party Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
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.
SPICY TUNA ROLLS
Provided by Food Network
Time 40m
Number Of Ingredients 11
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.
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- Make your sushi rice. Rinse rice until water runs clear. Cook rice and water in a rice cooker. If you don't have one, add rice and water to a heavy pot and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- While the rice cooks, bring rice vinegar and sugar to a boil in a saucepan. Once the sugar dissolves, remove from heat and let cool. Once the rice finishes cooking, pour the vinegar mixture into the rice. Use a rice paddle or wooden spoon, use a cutting motion to mix the vinegar into the rice. Stir until the rice absorbs the vinegar.
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- Fold a heavy kitchen towel in half. Place a sheet of nori, rough side up, on the towel. Spread the sushi rice in an even layer, leaving a half inch clear at the top. Add thinly sliced cucumber about a third of the way up the nori. Add a quarter of the tuna mixture over the cucumber and ensure it's an even layer.
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- Place one half sheet of nori on the rolling mat (remember we tore the full sheet in half hamburger style) with the rough side facing up.
- ONLY ONCE THE RICE HAS COOLED, grab a handful of rice and cover the rough side of the nori leaving a 1 inch gap at the top without any rice. If using sesame seeds, sprinkle them over the rice. Grab the nori by the top, and flip it over so the rice is against the bamboo rolling mat and the 1 inch gap is now on the bottom.
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- Prepare the spicy tuna: Add the tuna, masago, white parts of the scallions and sesame seeds to the bowl. Gently mix together.
- OPTIONAL: Cover the bowl and place the spicy tuna in the refrigerator for 30 minutes to allow the flavors to marry.
- Prepare the Spicy Mayonnaise: Combine the mayonnaise and sriracha in a small bowl. Whisk well to mix together. Taste and adjust for spiciness with more sriracha if desired..
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- Gather all the ingredients. Note: Cooking time is not including the time for making sushi rice. For a complete guide to make sushi rice, please check sushi rice recipe. Important: Cover the sushi rice with a damp cloth at all times to prevent it from drying. Cover your bamboo sushi mat with plastic.
- Make vinegar water for dipping fingers (Tezu) by combining ¼ cup (4 Tbsp) water and 2 tsp rice vinegar in a small bowl. Dipping your fingers prevents rice from sticking to them.
- In a medium bowl, combine the tuna, Sriracha sauce, sesame oil, and some green onion (save some for topping).
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Estimated Reading Time 4 mins
- Spicy Tuna Rolls. If you’re looking for a classic spicy tuna roll recipe, try this one right here. It is easy, plus, it features the basic flavors of a spicy tuna roll.
- Poor Man’s Spicy Tuna Roll Recipe. You can make this kid-friendly version of spicy tuna rolls in just 15 minutes. What makes this recipe unique — canned tuna in water substitutes raw tuna.
- Spicy Tuna and Mango Soft Spring Rolls. Using raw tuna and mango in soft spring rolls does work, as you can see in this recipe. The ahi tuna, Sriracha sauce, sesame oil, and soy sauce provide the flavor you look for in a classic spicy tuna roll.
- Spicy Tuna Roll Bowl. Here’s a deconstructed version of the classic spicy tuna roll recipe. The flavors are generally still there but the whole process is a lot quicker — no more rolling is involved.
- Spicy Tuna Hand Roll. A spicy tuna hand roll is basically the same as the classic spicy tuna roll. It contains the whole shebang — tuna with sashimi quality, nori, and rice.
- Spicy Tuna Avocado Wrap. This spicy tuna avocado wrap is another way to enjoy a spicy tuna roll. Instead of nori sheets, whole wheat tortillas hold all the ingredients together.
- Cheesy Spicy Tuna Spring Rolls. So, we already have the fresh spring roll version of a spicy tuna roll, now let’s see what it’s like when it’s fried…with cheese in it!
- Sushi Stacks. Instead of rolling tuna, try arranging them in stacks! This sushi stacks recipe features two ways of preparing tuna: spicy and zesty. For the spicy one, sriracha mayo, sesame oil, and lime are used.
- Cucumber Sushi Rolls. If you want a low-carb version of sushi rolls, then ditch the rice altogether. Like what this sushi rolls recipe instructs, use cucumber to hold all the ingredients.
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