How To Make Sushi - Spicy Tuna Sushi Rolls



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How to Make a Spicy Tuna Roll

Three Parts:

Spicy tuna rolls are some of the most popular types of sushi served at Japanese restaurants. With its combination of diced tuna, sushi rice, and spicy sauce, it's often the first raw option that sushi beginners try. But while it's a hot item at restaurants, it's also pretty easy to make at home. You may need to take a trip to an Asian grocery store to get some of the ingredients, such as nori and Japanese mayonnaise, but as long as you have a bamboo sushi mat for rolling, you can whip up these tasty rolls in no time.

Ingredients

Hand Dipping Water

  • ¼ cup (59 ml) water
  • 1 tablespoon (15 ml) rice vinegar

Tuna Roll

  • 1 ½ cups (279 g) sushi rice, prepared
  • 4 ounces (113 g) sashimi-grade tuna
  • 1 tablespoon (15 ml) sriracha sauce
  • ½ teaspoon (2 ½ ml) sesame oil
  • 2 green onions, cut into thin rounds
  • 1 sheet nori, cut in half crosswise
  • 2 tablespoons (18 g) white sesame seeds, toasted

Spicy Mayo

  • 1 tablespoon (30 g) Japanese mayonnaise
  • 1 teaspoon (5 ml) sriracha sauce

Makes 2 sushi rolls

Steps

Preparing the Rice, Hand-Dipping Water, and Tuna

  1. Cook the sushi rice.Use rice that's marked as sushi rice or another short grain variety. Place ½ cup (115 g) of the rice and 1/2 cup (118 ml) of water in a pan or your rice cooker. On the stove, bring the mixture to a boil over high heat. Reduce the heat to low, cover the pan, and cook the rice for 15 minutes. With a rice cooker, set the machine according to the manufacturer instructions.
    • Always rinse the sushi rice before cooking it. Place it in a bowl with cold water and move it around to wash away the excess dust and starch. Empty the water, and repeat the process until the water stays clear.
    • Allow the finished rice to sit in the covered pan or rice cooker for 10 minutes after it's done to dry out a bit.
  2. Mix the water and vinegar together.To prevent the sushi rice from sticking to your hands when you start to assemble the rolls, it helps to wet your skin. Instead of using plain water, though, flavor the water with vinegar by combining ¼ cup (59 ml) of water with 1 tablespoon (15 ml) rice vinegar in a small bowl.
  3. Slice the tuna into cubes.For the tuna rolls, you’ll need 4 ounces (113 g) of sashimi-grade tuna. Use a sharp knife to cut the tuna into ¼-inch (½-cm) cubes to create bite-size pieces.
    • Yellowfin or bigeye tuna works well for the rolls.
    • You can mince the tuna if you prefer.
  4. Combine the tuna, Sriracha, oil, and some green onion.Add the cubed tuna, 1 tablespoon (15 ml) of Sriracha sauce, ½ teaspoon (2 ½ ml) of sesame oil, and 1 green onion that's been cut into thin rounds to a medium bowl. Mix well until all of the ingredients are fully blended.
    • Include the white, light green, and dark green portions of the green onion when you cut it up.

Creating the Tuna Roll

  1. Place the nori on a bamboo mat.To create the tuna rolls, you’ll need a bamboo sushi mat. Set the mat out on your work surface with the slats running horizontally and cover it with a piece of plastic wrap. Next, lay half a sheet of nori on top of the plastic wrap on the mat.
    • Nori is an edible seaweed used to make sushi rolls. You can usually purchase it at Asian grocery stores and in the international foods aisle of some general markets.
    • When you cut the sheet of nori in half, slice it horizontally.
    • Make sure that the shiny side of the nori is facing down when you place it on the mat.
  2. Spread some rice over the nori and top it with seeds.Wet your fingers in the hand-dipping water, and add ¾ cup (140 g) of sushi rice over the nori in an even layer. Next, sprinkle a tablespoon (9 g) of toasted white sesame seeds over the rice.
    • Be sure to leave a ½-inch (1-cm) border at the top edge of the nori that’s free of rice.
    • Re-moisten your hands with the hand-dipping water if you find that the rice is sticking to your fingers.
    • Press down on the rice lightly once it’s in place to help compact it a bit.
  3. Turn the nori over so the rice is facing down.Use your hands to carefully hold the rice in place as you flip it over. Make sure to line up the edge of the nori with the bottom edge of the bamboo mat.
  4. Spoon half of the tuna mixture over the bottom of the nori.Spread it along the bottom third of the nori sheet where it's lined up with the bamboo mat. Be sure to leave a ½-inch (1-cm) or so at the bottom of the nori free of tuna, though.
  5. Grip the edge of the bamboo mat and and roll it forward.Use your fingers to hold the tuna filling in place as you gently roll the mat and nori up over it. Keep gentle pressure on the mat to help compact the contents as you roll up the sushi.

Serving the Tuna Roll

  1. Unroll the the mat from the roll and cut the roll in half.When you’ve rolled all of the nori up into a tight cylinder, carefully pull the mat and plastic wrap away from it. Use a sharp knife to slice the roll in half.
  2. Cut the halves into three pieces each.Use a damp cloth to wipe off your knife after each cut to prevent the ingredients from sticking. You should wind up with 6 pieces of sushi in total.
  3. Repeat with the other piece of nori.Set it down on the bamboo mat and cover it with the remaining rice, sesame seeds, and tuna just as you did with the first roll. Roll it up and cut it into slices, so you’ll have a total of 12 sushi pieces.
    • Cover the sushi that you’ve already prepared with a damp kitchen towel to prevent it from drying out.
  4. Stir the mayo and sriracha together.Add 1 tablespoon (30 g) of Japanese mayonnaise and 1 teaspoon (5 ml) of sriracha sauce to a small bowl. Whisk the two together to blend them completely.
    • You can find Japanese mayo at Asian grocery stores.
  5. Add a dollop of spicy mayo to the top of each sushi piece.Set the sushi pieces out on a plate. Use a spoon to place a bit of the spicy mayo on each piece according to your taste.
  6. Garnish the sushi with green onions and serve.Sprinkle a green onion that’s been cut into thin rounds over the sushi pieces as a garnish. You can also serve the sushi with soy sauce and wasabi if you like.
    • The garnish looks best if you use the light and dark green portions of the green onion.

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  • If you want your tuna rolls to be even spicier, you can increase the amount of sriracha that you add to the tuna mixture. Start with ½ teaspoon (2 ½ ml) and add more to taste if necessary.





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Date: 18.12.2018, 19:51 / Views: 55242