A recipe for DIY sushi that’s packed with rice, flavor, spices, and spicy tuna of course!
Yup, welcome to another Fishy Friday here on the blog!! It’s a series that gives you awesome techniques, tips/tricks, and recipes for the seafood-lover in your soul!
This is one thing I’ve never tried before that almost always include fish: SUSHI. Oh my gosh!!!
If you haven’t jumped on the sushi bandwagon yet, you’re missing out on life. In case you haven’t noticed, America has become a sushi nation. Sushi is passed by waiters at bar mitzvahs, served in college dining halls, and sold in plastic trays at convenience stores. There’s even sushi shower curtains and sushi refrigerator magnets!
So yeah.
Do yourself a favor and grab some sushi.
Now, for the recipe!!
The fabulous Astro Eater provided me with this one, but let me deconstruct a few things before we start.
Sushi Deconstructed (From Food and Wine)
“Sushi rice should be Japanese short-grain white rice seasoned with a mixture of rice vinegar, sugar and salt. Wasabi comes from a plant related to the mustard family. Gari is ginger pickled in rice vinegar, sugar and salt. Japanese soy sauce, or shoyu, is made from wheat and soybeans fermented with koji, the same mold used in fermenting sake.”
Okay, ready to go??
Spicy Tuna Roll
- Prep time: 15 mins
- Total time: 15 mins
- Serves: 4 rolls
- 3 cups prepared sushi rice
- ½ pound sashimi grade tuna
- 2 tablespoons sriracha sauce
- 2 tablespoons chopped green onions
- ½ teaspoon sesame oil
- ½ teaspoon hot chile oil
- 2 sheet nori, cut in half crosswise
- 1 tablespoons white roasted sesame seeds
- 2 tablespoons black roasted sesame seeds
- Spicy mayo (click here for recipe)
- Bamboo mat, covered with plastic wrap
- Wasabi paste
- Slice the tuna into ¼” cubes.
- In a medium bowl, combine the tuna, sriracha, chili oil, sesame oil and 1 tablespoon green onions.
- Lay the sheet of nori (shiny side down) on a bamboo mat. Spread ¼ cup of sushi rice with your fingers. Wet your fingers first to avoid rice from sticking. Sprinkle the rice with sesame seeds.
- Flip the sheet of nori over and add ¼ of the tuna mixture.
- Hold the mat with your thumbs and start rolling. Gently squeeze the roll to tighten everything up. This will prevent the sushi roll from coming apart.
- With a sharp knife, cut the roll into individual pieces. Keep a bowl of water next to you and wet the knife after each cut. This will prevent the roll from sticking to your knife.
- ENJOY!
For step-by-step photos, be sure to click on the original recipe —-> HERE!
Enjoy your day, and be sure to eat your sushi!!!!
❤