Tuna Roll 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 ROLL



Tuna Roll image

Make and share this Tuna Roll recipe from Food.com.

Provided by Barb in WNY

Categories     Tuna

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups Bisquick baking mix
2/3 cup low-fat milk
1/4 cup onion, chopped
1 tablespoon butter
2 (6 1/2 ounce) cans tuna, drained
4 ounces mushrooms, drained
1/2 teaspoon dill
10 1/2 ounces cream of mushroom soup
1/4 cup milk

Steps:

  • Heat oven to 425°F.
  • Prepare dough using mix and 2/3 cup milk,.
  • according to package directions for biscuits.
  • Roll dough into a 18 X 10-inch rectangle.
  • Saute onions in butter.
  • Combine onions,tuna, mushrooms, and dill with 1/2 cup mushroom soup, reserving balance of soup.
  • Spread mixture over biscuit dough and roll up starting at wide edge.
  • Seal edges tightly by pinching two sides together.
  • Place on ungreased baking sheet with sealed edges down.
  • Cut slits on top and bake 15-20 minutes or until lightly browned.
  • Warm reserved soup and a 1/4 cup milk in a saucepan; pour over tuna roll and serve.

Nutrition Facts : Calories 515.5, Fat 22.1, SaturatedFat 7, Cholesterol 48, Sodium 1329.4, Carbohydrate 47.7, Fiber 1.7, Sugar 11.1, Protein 30.4

SPICY TUNA ROLL



Spicy Tuna Roll image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 rolls, about 30 pieces

Number Of Ingredients 19

2 cups medium-grain white rice (such as Calrose)
2 1/2 cups cold water
1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori
Sushi rice
1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced

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 ROLLS



Spicy Tuna Rolls image

Provided by Food Network

Time 40m

Number Of Ingredients 11

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
3 tablespoons snipped fresh chives
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/4 cup mayonnaise
1 teaspoon chili paste
3 Japanese cucumbers
1 teaspoons sesame seeds, toasted

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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