| Perfect for the novice sushi-maker, the spicy tuna roll is a delicious take on traditional Japanese sushi. These mouthwatering bites of wrapped tuna feature crisp nori, soft rice, and seasoned tuna. There is also a subtle kick of heat from the kimchi sauce. |
The spicy tuna roll is believed to have originated in Los Angeles in the 1970s. It is now a popular staple in Japanese restaurants across the country. Traditionally, these rolls were made by combining leftover tuna scrapes with a chilli-type sauce. The mixture was then wrapped in a bed of sushi rice and nori.
Today, spicy tuna rolls include other ingredients to enhance the flavour and texture of the dish. Like all sushi, it takes some practice and skill to learn to tightly wrap the contents of the roll to create bite-size pieces that both look and taste delectable. If they do fall apart, don’t worry. The spicy tuna mixture can also be enjoyed in a deconstructed sushi bowl.
HOW TO MAKE A SPICY TUNA ROLL
As an appetiser or a main course, spicy tuna rolls are a tasty treat for those with a high tolerance for spicy food. These rolls are topped with a spicy mayo for extra creaminess and flavour.
INGREDIENTS
- 96 g sushi rice (cooked and seasoned)
- 113 g sashimi-grade tuna
- 1 green onion (chopped into thin rounds)
- 2.5 ml kimchi sauce
- 1.25 ml sesame oil (roasted)
- 17 g toasted white sesame seeds
TOPPING
- 17 g Kewpie Mayonnaise
- 17 g Kimchi chili sauce
TO MAKE VINEGARED HAND-DIPPING WATER
- 15 ml rice vinegar
- 60 ml water
INSTRUCTIONS
1. Cut the tuna into quarter-of-an-inch cubes.
2. Add the cubed tuna, sesame oil, kimchi sauce, and most of the green onion to a bowl. Leave some green onion to garnish.
3. Place a sheet of nori on a bamboo mat, shiny side down.
4. Dip your fingers in the vinegared water mixture to prevent the rice from sticking to your fingers.
5. Place an even layer of prepared rice on the nori. Sprinkle sesame seeds over the rice.
6. Flip the sheet of nori over so that the rice side is against the bamboo mat. Pull the nori down so that it aligns with the bottom of the bamboo mat.
7. Put half of the tuna mixture across the bottom of the nori sheet.
8. While keeping the fillings in place with your fingers, slowly start to roll the bottom edge of the bamboo mat forward, applying gentle pressure.
9. Once you have created a tight cylinder, use a sharp knife to cut the roll into slices.
10. Combine the Kewpie mayonnaise and kimchi chilli sauce in a small bowl. Add a dollop of the topping onto the top of each sushi roll. Garnish with the leftover green onion.
