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- Dish type
This is a simple, yet easy way to make your own sushi rolls. Serve with wasabi and soy sauce.
21 people made this
- 370g uncooked glutinous white rice
- 600ml water
- 1 tablespoon rice vinegar
- 1 (185g) tin tuna chunks in water, drained
- 1 tablespoon mayonnaise
- 1 teaspoon chilli powder
- 1 teaspoon wasabi paste
- 4 sheets nori (dry seaweed)
- 1/2 cucumber, finely diced
- 1 carrot, finely diced
- 1 avocado, peeled, pitted and diced
MethodPrep:45min ›Cook:20min ›Ready in:1hr5min
- Bring the rice, water and vinegar to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
- Lightly mix together the tuna, mayonnaise, chilli powder and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
- To roll the sushi, cover a bamboo sushi rolling mat with cling film. Lay a sheet of nori, rough side up, on the cling film. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
- Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces and refrigerate until served.
Glutinous white rice, wasabi paste and nori can be purchased in Chinese/Oriental speciality shops.
Reviews & ratingsAverage global rating:(15)
Reviews in English (13)
by Skater Ky
I had really high hopes for this recipe since my husband and I are big sushi fans, especially any spicy rolls. However, this did not taste like restaurant spicy tuna. Instead, I tasted each part (chili powder, tuna, wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry, as noted by other reviewers and somewhat fishy. To the rice, I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry.-28 Dec 2010
For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid.-23 May 2010
We eat sushi at home pretty regularly. The 2yo and the 6yo love to help layer veggies on the rolls. We usually just do vegetarian sushi but I had the rare can of tuna in the house and decided to try it. The flavor is good. The texture of canned tuna was less than desirable. I think if you used a chunkier, higher quality pouched tuna, it would be MUCH better.-22 Jan 2010
Maki Sushi Recipe
Sushi is one of Alex and my favorite foods ever. When we first started becoming interested in food, sushi quickly jumped to the top of our “best eats” list and has stayed there ever since. While we usually order out for sushi, we’re so, so excited to bring you a recipe for how to make sushi at home! This maki sushi recipe comes from the NEW cookbook Aloha Kitchen by our friend Alana Kysar, and it is incredibly tasty and surprisingly doable. Keep reading for the maki sushi recipe and more about the book!
Tuna Sushi Roll
After going to Korea for gimbap, let’s head to Japan for sushi! Okay, not really sushi, but sushi roll! Sushi rolls have a variety of names in Japanese – makizushi (巻き寿司, “rolled sushi”), norimaki (海苔巻き, “Nori roll”), makimono (巻物, “variety of rolls”) and futomaki (太巻, “thick, large or fat rolls”). Today I’m sharing one with the easiest filling ever – Tuna Sushi Roll.
A simple and delicious meal!
P.S. This is a scheduled post as I’m currently away on holiday in Eastern Europe!
Thank you for visiting and my apologies as I won’t be able to visit your blogs during this period.
Do follow me at Instagram and Facebook to see what I am up to (I swear I am up to some good)!
The main difference between sushi roll and gimbap lies in the rice. In sushi, the rice is flavoured with vinegar, sugar and salt and has to be cooled down quickly. ON the other hand, the rice is gimbap is simply flavoured with sesame oil and sesame seeds. Personally I like the taste of sushi rice more but it is a bit more troublesome to make. However, the filling for this tuna sushi roll is many times easier than the ones for gimbap!
The tuna filling is a very simple 3-ingredient filling – canned tuna, mayonnaise and wasabi. I prefer to use canned tuna in water so that it does not lend a greasy feel in the sushi roll. I tried to make mini rolls as well but was not able to roll them perfectly because I used a bit too much rice.
This tuna sushi roll will be good as a main on its own, but you can make a more complete meal with miso soup, chawanmushi or chicken karaage!
Watch How To Make Spicy Tuna Rolls
Spicy Tuna Roll is one of those sushi staples in Japanese Restaurants across the US, along with California Rolls, Dragon Rolls, and Rainbow Rolls as opposed to traditional Japanese sushi rolls, like Futomaki and Hosomaki.
The basic concept for all the sushi rolls are similar, but the details often differ. Typically, spicy tuna roll is made of 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 have these ingredients in your kitchen already.
So where does the “spice” from “spicy” tuna roll comes from? It’s the popular Thai/Vietnamese condiment called Sriracha sauce. Sashimi-grade tuna is seasoned with Sriracha sauce and sesame oil. You can season the tuna with soy sauce along with Sriracha sauce and sesame oil, but if you normally dip your sushi rolls in soy sauce, then I suggest you skip soy sauce in the sushi rolls as it might be too salty.
3 Tips to Make Perfect Spicy Tuna Roll
1. Make Good Sushi Rice
First thing first, making good sushi rice is so important to make delicious sushi. You will need to:
- Get good Japanese short grain rice
- Cook the rice properly
- Prepare the sushi rice with sushi vinegar
- Spread the sushi rice on nori (seaweed) without smashing the rice .
The sushi rice is simple to make, but most of sushi rolls from supermarkets fail big time because their sushi rice is smashed and the texture is completely wrong. The rice in sushi rolls has to be fluffy even though it’s tightly rolled.
2. Find Sashimi-grade Tuna
If you live near a Japanese grocery store, we recommend checking out their sashimi selections.
If you are in San Francisco, you can place an order from TrueFish for local delivery or pickup. I go to the Suruki Supermarket in San Mateo for sashimi (you can ask for Temaki-style cut (long, stick shape sashimi) when you make hand rolls at home).
3. Roll Sushi Gently but Tightly
Finding your sushi falling apart easily? Maybe because you don’t squeeze the sushi rolls tightly enough. You have to tuck in and pull the bamboo mat while you roll. Also after you finish rolling, place the bamboo mat over the sushi roll and gently squeeze the sushi roll over the bamboo mat.
Rice sticking to your hands while making sushi? You will need to prepare Tezu (手酢), or vinegared hand dipping water made with an equal part of water and rice vinegar. Moisten your hands and fingers in Tezu so the rice won’t stick. This vinegared water not only eliminates the odor of previously handled fish but also has an anti-bacterial effect on the hands.
Not a Fan of Spicy Tuna Roll?
If you don’t want to roll sushi because it might be difficult, try the easy Temaki Sushi (Hand Roll). If you are an artistic and creative person, you might enjoy making Temari Sushi (Ball Shape Sushi). Lastly, if you don’t like nori seaweed, don’t worry! You can make this refreshing Cucumber Wrapped Sushi.
I hope you enjoy making sushi at home!
Sear the tuna:
- Season the tuna fillet with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Heat a skillet over medium-high heat. When the skillet is heated, spritz with cooking spray and sear the tuna for 1-1/2 minutes on each side. Slice the fillet against the grain into horizontal strips.
Make the rolls:
- Stack the sheets of toasted nori and cut them in half, parallel to the lines imprinted on the seaweed.
- Lay one sheet of nori horizontally on a bamboo rolling mat, aligned with the edge of the mat that’s closest to you. Moisten your hands with a little water to keep your hands from sticking (keep a bowl of water handy). Grab a large handful of rice and toss and squeeze it lightly to form a loose oval ball.
Sushi Rolls (Tuna and Cucumber Rolls) Recipe
Sushi Rolls or Hosomaki are a very basic but popular sushi in Japan. Hoso means thin and maki means roll. We want to say “thin” because there are also thick rolls, Futomaki. While Futomaki has a lot of fillings such as cooked vegetables and sweet fish flakes, Hosomaki rolls only have one skinny filling inside. Because of the simplicity of ingredients and cooking technique, Hosomaki is suitable for home cooking as well as restaurant food.
The two most popular Hosomaki are Tekkamaki, tuna roll, and Kappamaki, cucumber rolls, and those are the recipes here. Tekkamaki uses raw tuna which has a pretty red color against white rice. The name Tekka, hot iron, is said to come from this color. You only need a little bit of fish for each roll, the price of this roll is very reasonable at restaurants. Kappamaki is only cucumber and so is perfect for people who don’t eat raw fish. There is something for everybody in sushi rolls!
Hosomaki filling can be something other than tuna and cucumber. Takuan (pickled radish) and cooked Kanpyo (cooked gourd) are popular. People in Japan also like Nattomaki (fermented soybeans) which is a little hard to swallow, literally, for Kansai (western Japan) people since a lot of them don’t like Natto. Believe it or not, tuna salad is a staple ingredient for rolls now too.
We didn’t specify the amount of ingredients so you can adjust how much rice and fillings can be in a roll for your taste. However, if you use our Sushi Rice recipe and use 1/4 cup in each roll, you’ll probably get 7-8 rolls. We recommend you have extra rice and fillings to experiment and have fun making them.
You may need a couple times to practice to roll (I did!), but you’ll get the hang of it. (Watching the video really helps with this technique.) Make varieties of rolls for dinner or better yet for parties, and your fiends and family will be very impressed!
- 1 pound sashimi grade yellowfin tuna
- kosher salt to taste
- fresh ground black pepper to taste
- ½ cup Italian seasoned bread crumbs
- 3 tablespoons olive oil
With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.
When you purchase your ahi or yellowfin tuna, make sure your tuna is bright red or dark pink. If it is maroon or brown, it is not sashimi or grill grade, so it will not be a good candidate for this recipe.
Easy Vegan Sushi With Tomato Spicy Tuna
If you’ve never tried vegan sushi before, I encourage you to give it a whirl! This was my first time making it myself and it was a COMPLETE success. This tomato spicy tuna is healthy, flavorful, and a snap to prepare.
Rolling up vegan sushi rolls with no experience and no mat may seem daunting but fear not dear friends, you only need plastic wrap and a kitchen towel to get compact, restaurant quality rolls in the comfort of your own kitchen.
Trust me, you will feel like a BOSS rolling these up. Also maybe a little silly for paying so much for sushi at restaurants but maybe that’s just me.
Since becoming a vegan, I haven’t really gone out looking for vegan sushi restaurants. Typically a vegan sushi roll consists of cucumber and avocado as fillings. Don’t get me wrong, I love all that but who wants to pay $6 for two slivers of cucumber rolled into rice?
That’s where the tomato spicy tuna comes in. With the right seasonings, tomato flesh tastes remarkably like fish. In fact, the day after making these vegan sushi rolls I had some leftover in the fridge. The flavors had melded together in the way things do overnight and the tomato spicy tuna tasted so much like real fish, I didn’t want to eat it. My husband scarfed it down though!
If you aren’t vegan and still enjoy seafood sushi, I’d like to kindly suggest trying this tomato spicy tuna instead. Two reasons!
1- According to many recent publications, a lot of the fish ordered in sushi restaurants is actually low grade substitutions. So that spicy tuna may not even be tuna. Mystery fish? No thanks!
2- At current commercial fishing rates, experts predict the oceans will be depleted of fish by the year 2048. Missing such a vital element of the ocean’s food chain could have disastrous effects on the environment.
So try this vegan sushi! You will be amazed by the tomato spicy tuna, trust me. It’s a win-win for your taste buds and the oceans!
If you try this vegan sushi recipe, please leave us a comment and tell us how it went and post a photo on Instagram with the tag #carrotsandflowers. We want to hear all about your tomato spicy tuna adventures!
Spicy Tuna Roll *non-traditional
1. Place the chopped avocados in a small bowl and lightly mash with a fork. Season avocados with salt to taste. Set aside.
2. Working in small batches, place the tuna chunks in a food processor, and pulse a few times to break the pieces into a consistency that somewhat resembles ground beef (note: take care not to over-process the tuna.) Add the tuna to the mixing bowl and mix in the grated ginger, scallions, crushed red pepper, 1/4 cup of the canola oil mayonnaise, soy sauce, 1/2 teaspoon wasabi paste and salt to taste. Mix the ingredients with clean hands to thoroughly combine.
3. Heat the oil in a large non stick skillet over medium-high heat add the tuna and lightly stir fry for no more than one minute. Quickly remove the tuna from the heat. Use your hands to form the tuna into medium-sized round patties. Set tuna patties aside.
4. In a medium bowl, add the cucumber, edamame beans, remaining 1 tablespoon of mayonnaise and remaining 1/2 teaspoon of wasabi paste. Gently toss ingredients together and season with salt to taste. Divide the cucumber-edamame mixture into four equal piles on four individual serving plates. Shape each pile with your hands into a round circular shape roughly the same size as the tuna patties.
5. Carefully pile one tuna patty on top of each of the four cucumber-edamame stacks. Lightly spread the chunky avocado spread on top of the tuna patties. Garnish with shredded carrots. Serve immediately or refrigerate for up to 2 hours.
Tekkamaki Tuna Sushi Roll
Sushi is any dish that consists of vinegared rice (“sushi rice“) combined with other ingredients such as seafood and vegetables. When the sushi rice is wrapped in nori (seaweed) and rolled, it is a sushi roll.
Sushi rolls or hosomaki are basic but popular sushi in Japan. Hoso means "thin," and maki means "roll." We say “thin” because there are also thick rolls, which are called futomaki. Due to the simplicity of ingredients and cooking technique, traditional edo-style sushi rolls, or hosomaki, consist of one main ingredient and are usually wrapped with nori on the outside. Hosomaki is suitable for home cooking as well as restaurant food.
The two most popular hosomaki are tekkamaki (tuna rolls), and kappamaki (cucumber rolls). Tekkamaki uses raw tuna, which has a pretty red color against white rice. The name Tekka, "hot iron," is said to come from this color. You only need a little bit of fish for each roll.
Hosomaki are much easier to roll than thick sushi rolls, so they are perfect for practicing before you move on to sushi rolls like California Rolls and Dragon Rolls. You may need a couple of times to practice to roll, but you’ll get the hang of it. We recommend you have extra rice and fillings to experiment and have fun making them.