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I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I'll never forget the first time I tried a spicy tuna roll. It was at this tiny sushi place tucked away in Little Tokyo, LA. The balance of flavors—the cool tuna, the creamy avocado, the spicy mayo—it was just perfect. I was instantly hooked and knew I had to learn how to make them myself. So after many failed attempts (and lots of wasted tuna!), I finally nailed it. This recipe is my tribute to that perfect bite, and I can't wait to share it with you.
Making sushi at home might seem intimidating, but trust me, it's totally doable! The key is to prep all your ingredients beforehand and have a little patience. And don't worry if your first roll isn't perfect; it'll still taste amazing! The beauty of these rolls lies in their versatility. Feel free to adjust the spice level to your liking, add different veggies, or even swap out the tuna for another type of fish. Get creative and have fun with it!
Required Equipments
- Sushi rolling mat (bamboo)
- Sharp knife
- Cutting board
- Mixing bowls
- Rice cooker or saucepan
Spicy Tuna Rolls: A Flavorful Adventure: Frequently Asked Questions
Spicy Tuna Rolls: A Flavorful Adventure
Dive into the world of homemade sushi with these fiery Spicy Tuna Rolls. Combining fresh tuna, a kick of spice, and the comforting embrace of sushi rice, this recipe brings the sushi bar experience to your kitchen.
⏳ Yield & Time
Yield: 2 rolls (12-16 pieces) servings
Preparation Time: 30 minutes
Cook Time: 18 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the sushi rice: Rinse 1 1/2 cups of sushi rice under cold water until the water runs clear. This usually takes about 3-4 rinses. Place the rinsed rice in a saucepan with 1 1/2 cups of fresh water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it steam, covered, for another 10 minutes. Fluff with a rice paddle and let cool slightly.
- Prepare the sushi vinegar: In a small saucepan, combine 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Heat over low heat, stirring until the sugar and salt dissolve. Let cool.
- Season the rice: Gently fold the sushi vinegar into the cooked rice, being careful not to mash the grains. Taste and adjust the seasoning if needed. The rice should be slightly sweet and tangy. Cover the rice with a damp cloth to prevent it from drying out.
- Prepare the spicy tuna mixture: In a medium bowl, combine 8 ounces of sushi-grade tuna, finely diced, with 2-3 tablespoons of spicy mayonnaise (adjust to your spice preference), 1 tablespoon of sriracha (optional, for extra heat!), 1 teaspoon of sesame oil, and 1/2 teaspoon of soy sauce. Mix well and set aside.
- Prepare the other ingredients: Cut 1 avocado into thin slices. Have a small bowl of water ready to keep your fingers from sticking to the rice.
- Assemble the rolls: Place a sheet of nori (seaweed) on a bamboo sushi rolling mat. Make sure the shiny side of the nori is facing down.
- Spread the rice: Wet your hands with water to prevent the rice from sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge of the nori.
- Add the fillings: Place a line of spicy tuna mixture horizontally across the center of the rice. Add a few slices of avocado next to the tuna.
- Roll the sushi: Using the bamboo mat, lift the edge of the nori closest to you and begin rolling tightly away from you. Keep tucking the fillings in as you roll. Once you reach the end, wet the uncovered strip of nori with a little water to seal the roll.
- Cut the roll: Using a sharp, wet knife, cut the sushi roll into 6-8 equal pieces. Wipe the knife clean between each cut to prevent sticking.
- Serve: Arrange the spicy tuna rolls on a plate and serve immediately with soy sauce, wasabi, and pickled ginger. Enjoy!
📝 Notes
- For spicier rolls, add more sriracha or use a spicier mayonnaise.
- If you don't have sushi-grade tuna, you can substitute with cooked shrimp or imitation crab meat.
- Make sure your knife is very sharp for clean cuts. A dull knife will tear the nori.
- Use fresh ingridients for the best flavour.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 15 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 30 mg
