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.
SPICY TUNA ROLLS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 40m
Yield 8 to 10 rolls
Number Of Ingredients 23
Steps:
- In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.
- Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
- In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
- Preheat oil in a deep-fryer to 350 degrees F.
- On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling.
- Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
- In a small bowl, mix all ingredients and reserve.
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