Sunday, January 24, 2010

Spicy Tuna Handroll

  • 2 cups of cooked sushi rice

  • 4 sheets nori (dried seaweed)

  • 1/2 lbs. fresh maguro (raw tuna-sushi grade)

  • 2 green onions-white part only, thinly sliced

  • 1 Tablespoon Masago (optional)

  • 2 tsps mayonnaise

  • 1~2 tsps Sriracha sauce ( adjust to your liking to taste).

  • 1/2 tsp togarashi (chile powder)

  1. Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.

  2. Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.

  3. Cut the nori sheets in half, forming 4X7 inch half sheets.

  4. Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.

  5. Spread sushi rice on top of the nori sheet.

  6. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.

  7. Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.

  8. Make 8 rolls, about 8 pieces each

  9. Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

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