Spicy Tuna Salad Sushi Roll
photo by Sara 76
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
8-10 rolls
ingredients
-
Sumeshi (sushi rice)
- 1 1⁄2 cups uncooked short-grain rice
- 1 1⁄2 cups water
- 6 tablespoons rice vinegar
- 5 tablespoons sugar
-
Spicy Tuna Salad
- 2 (6 ounce) cans tuna (albacore or regular)
- 1⁄3 cup mayonnaise
- 1 tablespoon chili paste
- 2 teaspoons chili oil
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ginger powder (if using fresh ginger use 1/4 tsp)
- 1⁄2 teaspoon sesame oil
- 4 green onions, chopped
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Other ingredients
- 8 -10 lettuce leaves
directions
- 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.
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Reviews
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I really loved the filling, but I found the rice a little too sweet. I cooked an extra 2 cups of rice and added to the mix, and that worked out great (although I now have a mountain of sushi in my fridge!) I will definately be making this again! I want to try it with canned salmon as well. Great recipe, thanks for sharing!
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This is a great way to enjoy sushi at home! I used chili garlic sauce instead of paste, so I had to add more to make it as spicy as I wanted. I'm definitely going to have to get a sharp sushi knife, though, because I couldn't cut the rolls without destroying them. We ended up eating my not-so-pretty version of hand rolls. Thanks for the recipe!
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This is fabulous! It is a wonderful change from the Philadelphia Rolls, or California Rolls that I usually make. It does taste remarkably like the stuff I get at the sushi place, or the grocery. The spiciness is just perfect - not overpowering, but very flavorful. I'll be making this frequently! Thanks so much!
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