BEST Spicy Tuna Roll Recipe (3-styles)

By No Recipes · 45 min

Ingredients

Instructions

1. Finely chop the scallion, keeping some greens aside for garnish.
2. Slice the tuna into thin strips, turn them 90 degrees and chop. Chop finer for a smoother texture, or leave chunky. Chop the scallion stems in with the tuna if desired.
3. In a bowl, combine the chopped tuna with 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon evaporated cane sugar, 1 teaspoon toasted sesame oil and 2 tablespoons tobiko. Mix well, cover and refrigerate until needed.
4. Make tezu by adding a few tablespoons of rice vinegar to a small bowl of water.
5. Gunkan: cut the 4 nori sheets into strips as shown in the diagram. Wet your hands with tezu, take about 2 tablespoons of the prepared sushi rice and press it gently into a rectangle without crushing the grains.
6. Wrap each rice rectangle with a nori strip, press the centre of the rice so it fills the nori cup, then spoon spicy tuna into each cup and garnish with scallion greens.
7. Hosomaki: cut the full nori sheets in half. Place a half sheet shiny side down on a sushi mat, spread a thin layer of rice along the top edge leaving a thin border, then press it down to the bottom edge with wet hands.
8. Lay a thin line of spicy tuna across the lower half of the rice. Lift the bottom edge of the mat over the filling so it meets the top edge, then roll the seam to the bottom and shape the roll by pressing three sides against the board. Cut as shown in the headnotes or video.
9. Uramaki: use a mat lined with plastic wrap. Place a full nori sheet bottom edge toward you, spread a little more rice over it to the bottom edge in a thin even layer, and sprinkle with black sesame seeds.
10. Flip the sheet so nori faces up, lay a cucumber strip across the bottom half, add a line of spicy tuna, then roll up with the mat, pressing gently on all sides to shape. Cut as shown in the headnotes.

Summarized from No Recipes's video. Watch it for the details.

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