Hot hot tuna rolls with sashimi grade tuna mixed in sesame Sriracha sauce, topped with spicy mayonnaise for that extra push!
Can you guess which sushi roll recipe is most requested by YCW readers? Well, it’s spicy tuna rolls, and today I’m sharing this simple and easy recipe. If you’re new to sushi roll, this spicy tuna roll is good to start with, as you only have one ingredient to roll.
Watch How to Make Spicy Tuna Rolls
Watch on YouTube
What is spicy tuna roll? Spicy
Tuna Roll is one of those sushi staples in Japanese restaurants in the United States, along with California Rolls, Dragon Rolls, and Rainbow Rolls as opposed to traditional Japanese sushi rolls, such as Futomaki and Hosomaki.
The basic concept for all sushi rolls is similar, but the details often differ. Usually, the spicy tuna roll is made from 3 main ingredients. Sushi rice (steamed rice seasoned with sushi vinegar), nori (seaweed) and sashimi-grade tuna.
Sesame seeds and green onions/scallions are optional. If you cook Asian dishes often, you probably already have these ingredients in your kitchen.
So where does the “spice” of the “spicy” tuna roll come from? It is the popular Thai/Vietnamese condiment called Sriracha sauce. Sashimi grade tuna is seasoned with Sriracha sauce and sesame oil. You can season tuna with soy sauce along with Sriracha sauce and sesame oil, but if you normally dip your sushi rolls in soy sauce, I suggest omitting soy sauce in sushi rolls, as it might be too salty.
3 tips for making a perfect spicy tuna roll
alt=”Shangrii sushi rice.” />
a good sushi rice
First things first, making a good sushi rice is very important to make delicious sushi. You’ll need to:
- Get a good Japanese short-grain
- with sushi vinegar
- Spread sushi rice on nori (seaweed) without breaking the rice.
rice properly Prepare sushi rice
Sushi rice is
easy to make, but most supermarket sushi rolls fail in a big way because their sushi rice is broken and the texture is completely wrong. Rice in sushi rolls has to be fluffy even though it is well rolled.
<img src="https://www.justonecookbook.com/wp-content/uploads/2013/05/Tuna.jpg" alt="
Sashimi grade tuna on a plate.” />
2. Find Sashimi grade tuna
live near a Japanese grocery store, we recommend you check out their sashimi picks
If you are in San Francisco, you can place an order for TrueFish for local delivery or pickup. I go to the Suruki supermarket in San Mateo for sashimi (you can order temaki-style cut (long stick-shaped sashimi) when you make hand rolls at home).
3. Roll sushi gently but tightly Do
you find that your sushi crumbles easily? Maybe because you don’t squeeze the sushi rolls hard enough. You have to get in and pull the bamboo mat while rolling. Also, after finishing rolling, place the bamboo mat on the sushi roll and gently squeeze the sushi roll on the bamboo mat.
Rice stuck to your hands while making sushi? You will need to prepare Tezu (手酢), or manual immersion water with vinegar made with an equal part water and rice vinegar. Moisten your hands and fingers in Tezu so that the rice does not stick. This water with vinegar not only eliminates the smell of previously handled fish, but also has an antibacterial effect on the hands.
Not a fan of spicy tuna roll?
If you don’t want to roll sushi because it can be difficult, try the easy Temaki Sushi (Hand Roll). If you are an artistic and creative person, you may enjoy making Temari Sushi (Ball Shape Sushi). Finally, if you don’t like nori seaweed, don’t worry! You can make this refreshing sushi wrapped in cucumber.
I hope you enjoy making sushi at home!
More sushi and sashimi recipes you’ll enjoy:
- Spicy Tuna bowl
- with poke
- salmon Sashimi ¿
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Editor’s note: This post was originally published on May 29, 2013. Added a video tutorial on February 23, 2017.