Best 4 Spicy Tuna Rolls Recipes

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In the culinary world, sushi has become a global sensation, tantalizing taste buds with its diverse flavors and textures. Among the many sushi variations, spicy tuna rolls stand out as a delectable fusion of heat and umami. Whether you're a seasoned sushi lover or seeking an exciting culinary adventure, this guide will lead you through the journey of discovering the ultimate spicy tuna roll recipe. From selecting the freshest ingredients to mastering the art of rolling and slicing, we'll provide expert tips and techniques to ensure a mouthwatering experience that will leave you craving more.

Here are our top 4 tried and tested recipes!

SPICY TUNA ROLLS



Spicy Tuna Rolls image

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

4 sheets nori (dry seaweed)
½ pound sashimi-grade tuna, finely chopped
4 tablespoons mayonnaise
2 green onions, chopped
1 tablespoon hot chile sauce
2 ½ cups prepared sushi rice
1 tablespoon sesame seeds

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



Spicy Tuna Rolls image

Provided by Food Network

Time 40m

Number Of Ingredients 11

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
3 tablespoons snipped fresh chives
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/4 cup mayonnaise
1 teaspoon chili paste
3 Japanese cucumbers
1 teaspoons sesame seeds, toasted

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.

SPICY TUNA HAND ROLLS



Spicy Tuna Hand Rolls image

Provided by Food Network Kitchen

Time 1h10m

Yield 12 servings

Number Of Ingredients 20

1 1/4 cups sushi rice, rinsed
1 tablespoon rice vinegar (unseasoned)
1 tablespoon sugar
Kosher salt
2 tablespoons sesame seeds, toasted
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 to 4 teaspoons Sriracha (Asian chile sauce)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated peeled ginger
3/4 pound ahi tuna (about 1 1/4 inches thick)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
6 sheets seaweed (nori)
1 avocado, pitted, peeled and thinly sliced
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 bunch chives, cut into 3-inch pieces
Pickled ginger, for serving (optional)

Steps:

  • Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.)
  • Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use.
  • Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
  • Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.

SPICY SEATTLE TUNA ROLLS



Spicy Seattle Tuna Rolls image

The Seattle Mariners serve hand-rolled tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Cocktail Party     Quick & Easy     Oscars     Tuna     Shower     Raw     Engagement Party     Party     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

4 Green Thai chiles, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 tablespoon toasted sesame seeds
1 garlic clove, coarsely chopped
1/2 teaspoon kosher salt plus more for seasoning
1/4 cup sunflower or vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
4 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
**Ingredient info:**Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.

Steps:

  • Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
  • Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as "glue" to seal.

Tips:

  • Choose the right tuna: Sushi-grade tuna is the best choice for spicy tuna rolls, as it is free of parasites and has a mild, delicate flavor. If you can't find sushi-grade tuna, you can use regular tuna steaks or canned tuna, but be sure to cook it thoroughly before using it in your rolls.
  • Make sure your rice is sticky: The rice is the base of your spicy tuna rolls, so it's important to make sure it's sticky enough to hold the rolls together. To do this, rinse the rice thoroughly before cooking it, and then cook it according to the package directions. Once the rice is cooked, let it cool slightly before adding the vinegar mixture.
  • Use fresh ingredients: The fresher your ingredients, the better your spicy tuna rolls will taste. This means using fresh tuna, fresh vegetables, and fresh herbs. If you can, try to buy your ingredients from a local market or farm.
  • Don't overfill your rolls: When you're rolling your spicy tuna rolls, be careful not to overfill them. Too much filling will make the rolls difficult to roll and eat. Aim for a thin layer of filling that is evenly distributed across the rice.
  • Be patient: Making spicy tuna rolls takes time and practice. Don't get discouraged if your first few rolls don't turn out perfect. Just keep practicing and you'll eventually get the hang of it.

Conclusion:

Spicy tuna rolls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They're easy to make at home with a few simple ingredients, and they're sure to be a hit with your friends and family. So next time you're looking for a quick and easy meal, give spicy tuna rolls a try. You won't be disappointed!

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