INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI
Super easy and super delicious! Once you master the art of rolling, I guarantee you will never want to go out and pay top dollar for your sushi fix again! Depending on how big you roll your sushi, you may need more or less sushi rice. Serve with soy sauce and wasabi paste.
Provided by yellowpairs ♥
Time 56m
Yield 2
Number Of Ingredients 14
Steps:
- Rinse rice in a strainer until water runs clear.
- Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
- Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
- Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
- Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.
Nutrition Facts : Calories 748.8 calories, Carbohydrate 38.6 g, Cholesterol 39.4 mg, Fat 59.4 g, Fiber 4.4 g, Protein 17.2 g, SaturatedFat 8.7 g, Sodium 1718.2 mg, Sugar 6.3 g
SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
Steps:
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI
Super easy and super delicious! Once you master the art of rolling, I guarantee you will never want to go out and pay top dollar for your sushi fix again! Depending on how big you roll your sushi, you may need more or less sushi rice. Serve with soy sauce and wasabi paste.
Provided by yellowpairs ♥
Categories Tuna Recipes
Time 56m
Yield 2
Number Of Ingredients 14
Steps:
- Rinse rice in a strainer until water runs clear.
- Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
- Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
- Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
- Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.
Nutrition Facts : Calories 748.8 calories, Carbohydrate 38.6 g, Cholesterol 39.4 mg, Fat 59.4 g, Fiber 4.4 g, Protein 17.2 g, SaturatedFat 8.7 g, Sodium 1718.2 mg, Sugar 6.3 g
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