SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
Steps:
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
TUNA SALAD SUSHI ROLL
Make and share this Tuna Salad Sushi Roll recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 10m
Yield 4 rolls
Number Of Ingredients 5
Steps:
- Mix chopped onion, tuna, and mayonnaise in a bowl. *You can make tuna salad as you like.
- Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
- Place the tuna salad lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
- Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
Nutrition Facts : Calories 699.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 1, Sodium 39.1, Carbohydrate 152.2, Fiber 5.2, Sugar 0.3, Protein 12.7
TUNA-SALAD HAND ROLLS
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on the table and let everyone roll their own!
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Yield Makes 12
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together tuna, mayonnaise, lemon juice, and cilantro until combined; season with salt and pepper. In another bowl, toss together cucumber and carrot matchsticks with salt, sugar, and vinegar; set aside.
- To assemble hand rolls, pat rice into the middle of nori sheets; top with tuna, vegetables, and avocado; roll firmly to seal. Serve with soy sauce, pickled ginger, and sambal oelek.
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- Gather all the ingredients. Note: Cooking time is not including the time for making sushi rice. For a complete guide to make sushi rice, please check sushi rice recipe. Important: Cover the sushi rice with a damp cloth at all times to prevent it from drying. Cover your bamboo sushi mat with plastic.
- Make vinegar water for dipping fingers (Tezu) by combining ¼ cup (4 Tbsp) water and 2 tsp rice vinegar in a small bowl. Dipping your fingers prevents rice from sticking to them.
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- Gather your ingredients. This is called mise en place, and it’s taught in culinary schools. You don’t have to be a professional chef to get organized in the kitchen, and it makes assembling a dish with many ingredients much easier!
- Make the tuna salad. Mix the canned tuna, mayonnaise, sesame oil, a pinch of salt and, if you like, chili oil. You can adjust the spiciness to your taste and then set it aside.
- Prepare the nori. Place a bamboo mat on a cutting board, and put a full sheet of nori on the mat with the rough side facing up. Using wet hands, spread sushi rice across the nori sheet evenly, except for an inch at the top.
- Assemble the sushi. Arrange a spoonful of the tuna mixture, a stick of cucumber and a leaf of lettuce across the rice.
- Roll. To roll, pull up the side of the bamboo mat nearest to you and fold it over the fillings. Pull back the edge of the mat and continue to roll tightly until the whole roll is complete.
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