How To Make Spicy Tuna Sushi
Learn how to make spicy tuna sushi for a tasty, healthy treat. It’s easy and fun, plus it’s great to share with friends. Gather the ingredients and get started.
- 2 cups Japanese rice (wash and cook according to package directions)
- ¼ cup rice vinegar
- 2 tbsp. sugar
- 1 tsp. salt
- ½ lb. fresh sushi-grade tuna sliced in thin strips (about ½ inch)
- 2 tbsp. mayonnaise
- 2 tsp. Sriracha hot sauce
- 4 nori sheets
- toasted sesame seeds
- sushi mat
- mixing bowl
- rice paddle or spatula
- Heat rice vinegar, sugar, and salt in a small saucepan until the sugar is dissolved. Allow to cool.
- Place cooked rice in the bowl. Slowly add the rice vinegar while mixing, taking care not to smash the rice. Continue until the rice cools. Fan the rice while stirring to speed up the process and make it shiny.
- Combine mayo and Sriracha sauce and add it to the tuna. Mix well to coat.
- Assemble the rolls. Place a nori sheet on the bamboo mat. Add about a cup of rice to cover the sheet, leaving a little space (about a half inch) on the top and bottom. Sprinkle with toasted sesame seeds.
- Place one quarter of the spicy tuna lengthwise across the rice. Roll the mat up pressing the sushi into a tight cylinder. Continue until you’ve used up the ingredients. When finished, slice the rolls into bite-sized servings.
- For food safety, keep the tuna cold and eat it the same day you buy it. Make sure it’s brightly colored and has no bad odor. If anything, it should smell of the ocean.
- Use only Japanese short grain rice such as Nishiki . Long grain rice doesn't have the proper taste or texture.
- If it’s available, try Kewpie brand mayo. This Japanese condiment offers a distinct, savory flavor that tastes great with sushi.
Posted on: Mar. 13, 2010