Emerils Inside Out Spicy Tuna Roll With Special Sauce Recipes

SPICY TUNA AVOCADO ROLL RECIPE (+VIDEO)

Steps:

• Make the Sushi Rice: Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
• Cut the Tuna: slice the tuna into 1/2-inch thick strips.
• In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
• Mix tuna strips with spicy mayo in a medium bowl.
• Assemble Tuna Avocado Rolls: Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
• Cut off 1/3 of the nori seaweed sheet using kitchen scissors.
• Place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
• Take ¾ cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water* to prevent sticking.)
• Sprinkle with sesame seeds evenly on top. (I recommend toasting the sesame seeds first. Simply add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.)
• Flip the rice covered nori sheet so that rice is facing down.
• Place tuna strips and sliced avocado on top of the nori.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
• Once the roll is complete, move the roll to the cutting board and cut each roll into 8 pieces.
• Serve with optional soy sauce, pickled ginger, and wasabi paste.

SPICY TUNA SUSHI ROLL

Steps:

• Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
• Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
• To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
• Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

SPICY TUNA ROLLS

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.

SPICY TUNA ROLL WITH GINGER-SOY DIPPING SAUCE

Steps:

• For the ginger-soy dipping sauce: Combine the soy sauce, vinegar, chile garlic sauce, garlic, scallions and ginger in a small bowl. Stir well to combine and set aside.
• For the spicy tuna: Mix the tuna with the mayo and chile garlic sauce in a medium bowl. Lightly toss to coat and set aside.
• For the sushi roll: Prepare a bamboo sushi rolling mat by wrapping it completely in a tight layer of plastic wrap. Additionally, fill a small bowl with water and the rice wine vinegar and set aside.
• Fold a sheet of nori about an inch up and remove the bottom piece. Briefly toast over an open flame until pliable, about 10 seconds.
• Put the toasted nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread some of the rice on the nori sheet, leaving about 1 inch exposed on top. Dip your fingers in the water/vinegar bowl if the rice is sticking to your hands.
• Starting about 1/2 inch up from the bottom of the nori, spread a very small amount of wasabi paste along the length of the sheet. Spoon an even layer of the spicy tuna over the wasabi and place some of the cucumber strips on the sides of the spicy tuna. Add 3 to 4 pieces avocado in a single layer. Roll the nori up over the fillings and tuck under to enclose entirely. Gently press the bamboo mat and continue rolling to tighten. Remove the bamboo mat and trim the ends of the roll.
• With a clean knife, cut the sushi roll in half. Line up the halves and cut through both rolls to make 6 even pieces. Repeat this process with the remaining ingredients to make the second roll. Serve the rolls with a dollop of wasabi paste and small bowls of the dipping sauce.

EMERIL'S INSIDE-OUT SPICY TUNA ROLL WITH SPECIAL SAUCE

Steps:

• In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.
• Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
• Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
• Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.
• In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions.
• While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
• When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

SPICY SUSHI ROLL

Steps:

• Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
• Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.