Tuna Maki Recipes

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SPICY TUNA ROLLS



Spicy Tuna Rolls image

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

4 sheets nori (dry seaweed)
½ pound sashimi-grade tuna, finely chopped
4 tablespoons mayonnaise
2 green onions, chopped
1 tablespoon hot chile sauce
2 ½ cups prepared sushi rice
1 tablespoon sesame seeds

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

TUNA MAKI



Tuna Maki image

Provided by Shirley Cheng

Categories     Rice     Appetizer     Dinner     Lunch     Tuna     Carrot     Healthy     Party     Potluck     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 rolls (48 pieces)

Number Of Ingredients 12

1/2 lemon, thinly sliced crosswise
4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise
4 cups prepared sushi rice
1/4 cup wasabi paste
1/2 pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips
1/2 cup sliced pickled ginger (gari)*
1 small daikon radish, peeled and julienned using mandoline
2 medium carrots, peeled and julienned using mandoline
Soy sauce for dipping
*Available at Asian markets
Special Equipment
mandoline, bamboo sushi mat*

Steps:

  • Fill large bowl with ice water and lemon slices.
  • Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you. Lightly moisten hands with lemon water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
  • Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 of tuna strips in horizontal line atop wasabi line, cutting tuna as necessary to fit from side to side.
  • Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet. Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border. Repeat to form remaining rolls.
  • Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into lemon water, shaking off excess. Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner. Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce.

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