Best 3 Spicy Tuna Roll With Cucumber Recipes
**Tantalize your taste buds with a culinary journey to the Far East with our delectable Spicy Tuna Roll with Cucumber.** This harmonious blend of flavors and textures will transport you to the bustling streets of Tokyo, where sushi reigns supreme. Savor the spicy kick of tuna, the refreshing crunch of cucumber, and the delicate embrace of seaweed, all artfully arranged in a visually stunning roll.
**Our comprehensive guide provides step-by-step instructions, ensuring your spicy tuna roll-making experience is a delightful adventure.** From selecting the freshest ingredients to perfecting the art of rolling, we'll guide you through every step of the process. Along with the classic spicy tuna roll, we'll introduce you to a tantalizing array of variations, each offering a unique twist on this beloved dish.
**Indulge in the classic Spicy Tuna Roll, where the heat of Sriracha and chili peppers dances on your palate, perfectly balanced by the cool crunch of cucumber and the nutty flavor of sesame seeds.** Experience the unique take of the Avocado Tuna Roll, where creamy avocado adds a luscious richness to the spicy tuna, creating a symphony of flavors. For those seeking a vegetarian delight, the Cucumber Roll offers a refreshing burst of?cucumber, avocado, and carrots, wrapped in a sheet of seaweed and drizzled with a tangy soy-based sauce.
**Ready to embark on this culinary adventure? Gather your ingredients, sharpen your knives, and prepare to be amazed by the flavors and textures that await you.** Our Spicy Tuna Roll with Cucumber is more than just a meal; it's an experience that will leave you craving for more. Join us on this delectable journey, and let your taste buds be the judge.
SPICY TUNA ROLLS
With a little practice making sushi at home is delicious and fun to do, and in this Spicy Tuna Roll recipe, I'm going to show you three ways to make this popular sushi roll: hosomaki, uramaki, and gunkan.
Provided by Marc Matsumoto
Categories Entree
Time 15m
Number Of Ingredients 11
Steps:
- Chop the scallions, reserving some of the greens for garnish.
- Slice the tuna into thin strips and then turn the strips 90 degrees and chop it up. If you want your spicy tuna chunky, you can stop here, or you can continue to chop the tuna up with your knife until the pieces are smaller. I usually add the scallion stems in here and chop them up together with the tuna.
- Transfer the chopped tuna to a bowl, and add the sriracha, soy sauce, sugar, sesame oil, and tobiko, and stir everything together until mixed. Cover and keep the mixture refrigerated until you're ready to use it.
- Make some Tezu by adding a few tablespoons of rice vinegar to a small bowl of water.
- For the Gunkan, you want to cut the nori according to the diagram in the headnotes above.
- Wet your hands with the tezu and grab about 2 tablespoons of rice. Gently press it into a rectangle with your fingers, but don't smash the individual grains of rice.
- Wrap each rectangle of rice with the strips of nori you cut for the gunkan.
- Press the center of the rice to make the rice fill out the nori wrapper.
- Spoon some spicy tuna into each cup of nori. Garnish with scallion greens.
- For Hosomaki, the full sheets of nori should be cut in half according to the diagram above.
- Place the nori at the bottom edge of a sushi mat with the shiny side down.
- Wet your hands in the Tezu and grab a small handful of rice. Place the rice in a line along the nori's top edge working from one side to the other. Be sure to leave a thin margin of nori at the top.
- Wet your hands again if needed and spread the rice to the bottom edge of the nori sheet using a picking and pressing motion. Don't smash or smear the rice.
- Spread a thin line of spicy tuna in the lower half of the rice from one side to the other.
- To roll the spicy tuna hosomaki, use the mat to flip the bottom edge up and over the filling and make sure this edge meets the rice's top edge.
- Pull the edge of the mat away from the nori and push the back of the mat forward, so the seam rolls to the bottom.
- Use your fingers to press 3 sides of the roll against the cutting board to give the roll its shape.
- See the headnotes or watch the video for instruction on cutting a roll.
- For Uramaki, the size of the nori and process is similar, but you need to use a sushi mat that is lined with plastic wrap, or the rice will stick to the mat.
- Place a sheet of nori at the bottom edge of the mat and spread a handful of rice along the nori's top edge. There is no need to leave a border for uramaki, so you will need to use a little more rice than for hosomaki.
- Spread the rice down to the nori's bottom edge in a thin uniform layer, being careful not to smash the rice.
- Sprinkle some black sesame seeds onto the rice.
- Flip the rice over so the nori sheet is facing up, and lay a cucumber strip in the bottom half of the nori.
- Spread a line of spicy tuna from one side to the other.
- Flip the bottom edge of the mat up and over the filling until the rice makes contact with the nori on the other side.
- Pull the edge of the mat away from the rice and press the back of the mat to roll the seam to the bottom.
- Press the top, sides, and bottom of the roll using the mat to give the roll its shape, but do not squeeze it too hard.
- Check the headnotes for instructions on cutting the spicy tuna roll.
Nutrition Facts : Calories 449 kcal, Carbohydrate 77 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 59 mg, Sodium 1245 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SPICY TUNA ROLLS
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut off the bottom quarter of each nori sheet; reserve for another use.
- Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
- Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
- Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g
SPICY TUNA ROLLS
Provided by Food Network
Time 40m
Number Of Ingredients 11
Steps:
- Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
- Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.
Tips:
- To make the perfect sushi rice, use high-quality short-grain rice and rinse it thoroughly before cooking. Cook the rice according to the package instructions, then let it cool slightly before adding the vinegar mixture.
- For the best flavor, use fresh, high-quality tuna. Look for tuna that is firm and has a deep red color. Avoid tuna that is brown or has a slimy texture.
- If you don't have a sushi mat, you can use a bamboo rolling mat or even a piece of parchment paper.
- To make the spicy tuna mixture, combine the tuna, mayonnaise, Sriracha, and soy sauce in a bowl. Mix until well combined.
- To assemble the sushi rolls, place a sheet of nori on the sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place the spicy tuna mixture in a line down the center of the rice. Add your desired toppings, such as cucumber, avocado, or carrots.
- Roll the sushi roll up tightly, starting from the bottom. Use the 1-inch border of rice at the top to help seal the roll. Wet your fingers with water to help keep the rice from sticking to your hands.
- Slice the sushi roll into 8-10 pieces using a sharp knife. Serve immediately with soy sauce, wasabi, and pickled ginger.
Conclusion:
Spicy tuna rolls are a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of practice, you can make sushi rolls that are just as good as the ones you get from a restaurant. So next time you're looking for a fun and delicious meal, give spicy tuna rolls a try!
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