Spicy Tuna Rolls
Written by Renata Trebing
If you have ever been hesitant about preparing sushi rolls, well you are not alone you are perhaps in the majority. Though here is a simple recipe, Spicy Tuna Rolls, to help break through that fear and have you delving into the world of Japanese inspired gastronomy.
Sea Grapes are one of those unique ingredients that you need to try to appreciate, if you cannot find them at your local Asia grocer, you will defiantly find them online.
Although this recipe is spicy, you can adjust the chilli factor to suit your own pallet, this might even be the elimination of spice altogether. Don't worry, this recipe can handle it.
Spicy Tuna Rolls With Sea Grapes
For the Spicy Tuna mixture:
- 4 oz sashimi grade tuna
- 1 tbsp mayo
- 1 tsp sesame oil
- 1 tsp sriracha - or other chili sauce
For the sushi rolls:
- 2 cups cooked sushi rice - brown rice or quinoa
- Nori or seaweed paper
- Spicy Tuna mixture - as above
- Sea Grapes
- soaked in water twice for at least 10 mins each time
- Avocado - sliced
For the Spicy Tuna mixture:
- In a medium sized bowl, add the mayo, sesame oil, sriracha and mix well.
- Finely chop the tuna into small pieces.
- Add the tuna into the bowl and mix thoroughly with the spicy dressing.
To make the sushi roll:
- Lay a piece of plastic wrap on your work space.
- Place one sheet of nori in the middle of the plastic wrap
- Begin spreading the rice over the nori, leaving a 1 inch border all the way around the outside edge.
- In the middle of the rice, use the side of your hand to create an indentation across the rice from left to right. This is where the filling will be placed.
- In the indentation, use a spoon to line up spoonfuls of the spicy tuna mixture across the middle of the nori sheet. Shape the spicy tuna mixture into a line.
- Lay a few avocado slices on one side of the spicy tuna mixture in the middle of the rice.
- Lay several stalks of the sea grapes along the other side of spicy tuna mixture in the middle of the rice..
- Dip your fingertips in water and moisten the outside of the nori sheet that is not covered with rice. Dry your hands afterwards.
- Take the side of the plastic wrap/nori/rice sheet closest to you, and roll it over the filling. Slightly pull back on the filling to create a tight roll.
- Pull the plastic wrap down and off of the sushi roll. Continue to roll the sushi up tightly, like a jelly roll, ensuring that the top edge of the nori sticks to the roll. This will ensure that the filling doesn’t fall out.
- Wrap the whole roll in the same plastic wrap that was on the table. The sushi roll can be stored like this till you have all the sushi rolls made.
- Prior to serving, take a sharp knife and cut the sushi roll into 6-8 slices
- Serve sushi with wasabi, ginger and tamari or soy sauce.
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