[ad_1]
Recipe Highlights
Spicy Tuna Rolls are a preferred American-style sushi made with sashimi-grade tuna tossed in a spicy sesame sriracha sauce, wrapped in seasoned sushi rice and nori. This recipe retains issues easy so you’ll be able to concentrate on approach and taste. It’s good for freshmen and extremely satisfying when you get the dangle of rolling.
- Newbie-friendly sushi. Just one principal filling makes rolling a lot simpler.
- Restaurant-style taste at residence. Spicy, creamy, and completely balanced.
- Enjoyable and rewarding to make. An awesome introduction to home made sushi.
For those who love making sushi at residence, strive my California Roll, Dragon Roll Recipe, and Temaki Sushi (Hand Roll) subsequent!
What are Spicy Tuna Rolls?
Spicy tuna rolls are a sushi staple at Japanese eating places within the US, alongside California rolls and dragon rolls.
Not like conventional Futomaki Sushi or Hosomaki Sushi, spicy tuna rolls are “inside out” sushi rolls with the rice on the skin. The chopped uncooked tuna filling seasoned with sriracha scorching sauce makes this fiery Western-style roll a crowd pleaser.
Substances for Spicy Tuna Rolls
Discover the printable recipe with measurements under.
Methods to Make Spicy Tuna Rolls
- Put together the spicy tuna fillings. Minimize sashimi-grade tuna into small items. Toss gently with sriracha sauce, sesame oil, and inexperienced onions.
- Arrange for rolling. Place a sheet of nori on a bamboo mat coated with plastic movie. Unfold an excellent layer of sushi rice on prime with moist fingers, leaving a small border on the edge. Sprinkle with sesame seeds.
- Flip over and fill. The rice facet ought to be going through down towards the plastic wrap. Place some spicy tuna combination in a line throughout the nori.
- Roll and form. Roll firmly, and tuck and pull the mat to maintain the roll tight. Gently squeeze the roll by the bamboo mat to set the form.
- Slice and serve. Slice with a pointy knife into bite-sized items. Gently squeeze the roll by the bamboo mat to set the form. Add a dollop of spicy mayonnaise to every piece and garnish with inexperienced onions. Serve instantly.
Nami’s Recipe Ideas
These easy suggestions will enable you make this Spicy Tuna Rolls recipe each time.
- Use good sushi rice. Correctly seasoned rice makes all of the distinction in texture and style. Study my step-by-step methods for cooking the rice and seasoning it in Methods to Make Sushi Rice.
- Select sushi-grade tuna. High quality fish is important because it’s served uncooked.
- Don’t over-season the tuna. An excessive amount of sauce can overpower the fish and make the roll soggy. Additionally, skip the soy sauce should you’re going to dip your rolls on the desk.
- Roll gently however firmly. Tuck in and pull the sushi mat as you roll to maintain every thing tight.
- Use tezu to your palms. Evenly moisten your fingers with vinegared water so rice doesn’t stick.
- Squeeze to complete. Gently urgent the roll by the mat helps it maintain its form.
- Evaluate my Methods to Roll Sushi information within the recipe card to be taught the approach step-by-step.
Variations and Customizations
Trying to change issues up? Strive these simple and attractive concepts!
- Alter the warmth. Use kind of spicy sauce to fit your warmth tolerance.
- Skip rolling. Serve it as a spicy tuna rice bowl as an alternative.
- Strive hand rolls. Use the filling in Temaki Sushi and let everybody roll their very own!
- Swap the nori with skinny cucumber slices. Wrap the spicy tuna filling and rice in cucumber slices for Cucumber Wrapped Sushi.
What to Serve with Spicy Tuna Rolls
This recipe is nice year-round, and you may regulate your sides relying on the event.
Storage Ideas
To retailer: Spicy Tuna Rolls are greatest loved contemporary. Retailer leftovers in an hermetic container within the fridge for as much as 24 hours. I don’t suggest reheating, as uncooked fish and sushi rice don’t reheat nicely.
FAQs
What’s spicy tuna made from?
Spicy tuna is often made with sashimi-grade uncooked fish combined with sriracha and sesame oil, plus inexperienced onions and sesame seeds.
Are spicy tuna rolls uncooked?
Sure, spicy tuna rolls are made with uncooked sashimi-grade tuna. It’s vital to purchase high-quality tuna from a trusted fish market or Japanese grocery retailer that labels it secure for uncooked consumption.
Can I make spicy tuna rolls forward of time?
Spicy tuna rolls are greatest eaten proper after they’re made. Sushi rice dries out and corporations up over time, and uncooked tuna can lose its contemporary texture. You may put together the parts forward, however assemble and roll simply earlier than serving.
Why are my spicy tuna rolls falling aside?
Spicy tuna rolls will collapse in the event that they’re not rolled tightly or if overfilled. Roll them gently however firmly with a bamboo mat. End by flippantly squeezing the roll by the mat to carry its form.
I’d love to listen to how yours turned out! 💛 Please depart a star ranking and remark under to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different residence cooks uncover recipes they will belief.
Stop your display from going darkish
Earlier than You Begin
-
Collect all of the elements. For this recipe, you‘ll want 1½ cups sushi rice (cooked and seasoned). We’ll make 2 rolls, every roll requires ¾ cup (110 g) of the ready sushi rice.
To Put together the Substances
-
Minimize 4 oz sashimi-grade tuna into ¼-inch (0.5-cm) cubes. Alternatively, you possibly can mince the tuna as an alternative.
-
Mix the tuna, 3 tsp sriracha sauce, ½ tsp toasted sesame oil, and many of the sliced 2 inexperienced onions/scallions in a medium bowl. (Put aside some sliced scallions for garnish).
To Roll the Sushi
-
Set out a bamboo sushi mat with the slats operating sideways and place a sheet of plastic wrap on prime. Minimize 1 sheet nori (dried laver seaweed) in half crosswise and place a half sheet, shiny facet down, on the plastic movie. Moist your fingers within the tezu* and unfold ¾ cup (110 g) sushi rice evenly onto the nori together with your palms. Sprinkle the rice with 1 Tbsp toasted white sesame seeds.Nami’s Tip: Make the vinegared water for dipping your fingers (tezu) by combining 1 cup water and 1 Tbsp rice vinegar in a small bowl. Put aside. Wetting your fingers prevents the rice from sticking as you roll the sushi.
-
Flip over the nori sheet so the rice facet is face down on the plastic wrap. Line up the nori with the underside fringe of the sushi mat. Place every portion of the tuna combination in a skinny row alongside the underside fringe of the nori.
-
Conserving the filling in place with the fingers of each palms, raise the underside fringe of the sushi mat together with your thumbs. Then, rapidly roll the nori tightly over the tuna filling to cowl fully. Tuck within the backside fringe of the nori and the mat, and pull the other finish of the mat to keep up mild strain. Subsequent, raise away the underside fringe of the mat (and plastic). Proceed to roll the sushi ahead into a decent cylinder, all of the whereas sustaining mild strain on the mat. After you end, place the mat on prime and gently squeeze the roll to set the form. Repeat to make the second roll.Nami’s Tip: For those who sushi roll falls aside simply, you might must squeeze it tighter whilst you roll.
To Serve
-
Use a really sharp knife to chop the roll in half crosswise, then minimize every half into 3 items. Clear the knife with a moist fabric each few cuts. To maintain the rice from sticking to your palms, you’ll be able to dip your fingers in tezu or cowl the roll with plastic wrap and slice by it. Put a dollop of Home made Spicy Mayo on prime of every sushi piece and prime with the remaining inexperienced onion.
To Retailer
-
It‘s greatest to take pleasure in sushi rolls the identical day you make them. Rice will get exhausting and dry within the fridge. For those who actually need to preserve sushi rolls within the fridge, my advice is to cowl them with plastic and a thick kitchen towel, so the rice will keep cool and secure, however not turn into too chilly.
- ¾ cup raw Japanese short-grain rice (1 rice cooker cup, 150 g, 5.3 oz), yields roughly 2¼ cups (330 g) of cooked rice.
Energy: 268kcal, Carbohydrates: 30g, Protein: 18g, Fats: 8g, Saturated Fats: 1g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 3g, Ldl cholesterol: 22mg, Sodium: 191mg, Potassium: 240mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1433IU, Vitamin C: 7mg, Calcium: 95mg, Iron: 2mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we are able to see your scrumptious creation!
Editor’s Notice: This put up was initially printed on Could 29, 2013, up to date with a video tutorial on February 23, 2017, and republished with extra useful data on January 25, 2026.
[ad_2]