Spicy Tuna Roll Recipe
Make Spicy Tuna Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi rice and seasoning
Spicy tuna filling
Assembly and garnishes
Tools
Method
Sushi rice and seasoning
- 1
Rinse and cook rice
Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs clear (about 3–5 minutes). Drain. Combine rinsed rice and 1.6 cups water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 12–15 minutes or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
- 2
Season rice
While rice rests, heat 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt in a small saucepan or microwave just until sugar and salt dissolve. Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Pour seasoning evenly over rice. Using a rice paddle or spatula, fold the seasoning into the rice with gentle slicing motions to avoid mashing; fan the rice or let cool slightly to bring it to room temperature. Rice should be slightly warm when assembling rolls.
Spicy tuna filling
- 3
Prepare tuna
Trim any sinew from 8 oz sushi-grade tuna and pat dry with paper towels. Using a sharp knife, finely dice the tuna into small uniform pieces (or mince to preferred texture).
- 4
Mix filling
In a bowl combine the diced tuna with 3 tbs mayonnaise, 1 tbs Sriracha (adjust for heat), 0.5 tsp toasted sesame oil, 0.5 tsp soy sauce, 1 tbsp finely chopped green onion, and 1 tsp toasted sesame seeds. Taste and adjust seasoning; add a little more Sriracha or mayonnaise if you prefer spicier or creamier texture. Keep chilled until ready to assemble.
Assembly and garnishes
- 5
Prepare nori and rice
Place a bamboo mat on your work surface and wrap it in plastic wrap. Place one nori sheet shiny side down on the mat. With wet hands (use the rice vinegar-water to wet palms) take a handful of prepared sushi rice (about 3/4 cup) and evenly spread it over the nori leaving a 1-inch (2.5 cm) strip at the top edge free of rice. Press rice gently to an even layer about 1/4-inch thick.
- 6
- 7
Roll
Lift the edge of the bamboo mat closest to you, use your fingers to hold the fillings in place, and fold the nori edge over the fillings. Press gently to form a tight cylinder while rolling the mat away from you, squeezing lightly to compact the roll. Continue until the seam seals at the exposed nori strip—dampen the exposed strip with a little water if it needs to stick. Repeat with remaining nori, rice, and fillings to make 3 rolls.
- 8
Slice
Using a very sharp knife dipped in the rice vinegar-water and wiped dry between cuts, trim the ends of the roll and slice each roll into 6–8 pieces (about 1-inch each). Clean and wet the knife between cuts for clean slices.
- 9
Plate and garnish
Arrange the spicy tuna roll slices on a plate. Garnish with remaining toasted sesame seeds, pickled ginger, a small dollop of wasabi, and serve with soy sauce for dipping.