Spicy Tuna Roll Recipe
sushi grade ahi, hand-rolled tempura sushi
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Ingredients
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Sushi Rice
Tuna Filling
Tempura Batter
Sushi Assembly
Method
Prepare Sushi Rice
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook Rice
Combine rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it sit for 10 minutes.
- 3
Season Rice
In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice using a wooden spatula. Allow it to cool to room temperature.
Prepare Tuna Filling
- 4
Slice Tuna
Dice the sushi grade ahi tuna into small cubes.
- 5
Make Tempura Batter
- 6
Combine Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
- 7
Add Water
Gradually add ice cold water to the dry ingredients, stirring gently until just combined. Do not overmix.
Assemble Sushi Rolls
- 8
Prepare Work Surface
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
- 9
Spread Rice
Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 10
Add Filling
Spoon the tuna filling along the bottom edge of the rice-covered nori.
- 11
Roll Sushi
Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
- 12
Cut Rolls
Using a sharp knife, slice the roll into 6-8 pieces.
Fry Tempura
- 13
Heat Oil
In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 14
Batter and Fry
Dip each sushi roll into the tempura batter, then gently place it into the hot oil. Fry until golden brown, about 2-3 minutes on each side.
- 15
Drain and Serve
Remove the tempura sushi from the oil and drain on paper towels. Serve hot with soy sauce and additional spicy mayo.
