Good Morning, Darlings!
If you love sushi, you know it can be expensive going out to restaurants to get your raw fish fix. Here’s an easy recipe for making spicy tuna rolls at home. Amaze your friends!
First, buy a tuna. Not the whole fish, but a couple of nice pieces of toro. Make sure the fish is sushi or sashimi grade, anything else will not work for this purpose. Look for a rich red color. You may have to purchase it frozen, but that should be fine. Of course, you will want to defrost it before use. When you are ready to make your spicy tuna rolls, chop your tuna and mix with one tablespoon mayonnaise and one teaspoon of sriracha (Asian hot sauce). You may be like me and want to add more to make it spicier.
Yes, You Use Plain, Everyday Mayo
You will need a sushi mat to roll your sushi, so now is the time to get it out (it is usually best to have all your ingredients on hand before you begin). Now the fun begins – Sushi Chef 101. You have cooked your sushi rice (short grain) and cooled it off, before mixing it with a few shakes of rice vinegar. Place your nori wrapper shiny side down and spread the rice in an even layer (wet your hands before doing this – they don’t call it sticky rice for nothing). It will look like this:
I Thought Using Plastic Wrap Would Make Rolling Easier - It Doesn't
Time for the black sesame seeds and your tuna mixture. Put the tuna mixture close to the center of the rice. Here’s a photo:
You're Ready To Roll!
Carefully roll the nori up away from you, pressing firmly with each roll. There, you just made sushi! Cut up into slices and grab a Tsingtao and dig in!
It didn’t look perfect, but it was very tasty!
Pretty Good For a First Try!
Spicy Tuna Roll
Recipe courtesy Tyler Florence
- 1/2 cup fresh, raw tuna, cubed
- 2 tablespoons mayonnaise
- 2 dashes red pepper sauce
- Nori seaweed
- Prepared sushi rice
In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.
xoxo, Patti
Today, Blogging to “No Parking On The Dance Floor” by Midnight Star
I did a dance routine with two friends to No Parking on the Dance Floor when I was in first or second grade. LOVE that song!
I seriously put siracha on EVERYTHING. I am obsessed! Hope you have a great holiday weekend!
Susan, I would like to see that sometime! xoxo, P
Hi Miller!! Happy Memorial Day, Darling! Hope you are enjoying and not working. xoxo, P
This looks incredible. We LOVE Sushi and it’s one of the things that I’ve not tried to make. Think it’s time to change that ; )
Hi Ashley! I got my tuna at Super H Mart in Riverdale. They carry it in the freezer case next to the fresh fish. Enjoy! xoxo, P
Paula, let me know how it turns out. This is super easy! And it looks so impressive! xoxo, P
Happy weekend (soon)! I am bowing to you….always wanted to roll my own sushi. So fabulous! Next time, I will bring you sweets if you bring the Cali roll! 🙂
Chris – I bow to YOU! You are the baking goddess. But you are on for sushi, baby! xoxo, P
loving your post
Thanks, Sherlyn!