FRESH TUNA SUSHI RECIPES
SPICY TUNA SUSHI ROLL RECIPE | ALLRECIPES
A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.
Provided by sugarplum9085
Categories World Cuisine Asian Japanese
Total Time 1 hours 45 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 24 pieces
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346.2 calories, CarbohydrateContent 47 g, CholesterolContent 16 mg, FatContent 11.7 g, FiberContent 6 g, ProteinContent 13.6 g, SaturatedFatContent 1.9 g, SodiumContent 214.1 mg, SugarContent 1.7 g
SPICY TUNA SUSHI ROLL RECIPE | ALLRECIPES
A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.
Provided by sugarplum9085
Categories World Cuisine Asian Japanese
Total Time 1 hours 45 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 24 pieces
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346.2 calories, CarbohydrateContent 47 g, CholesterolContent 16 mg, FatContent 11.7 g, FiberContent 6 g, ProteinContent 13.6 g, SaturatedFatContent 1.9 g, SodiumContent 214.1 mg, SugarContent 1.7 g
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From yummly.com
From yummly.com
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From sushirecipes.org
From sushirecipes.org
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1. Mix together the seasonings, then sprinkle over the rice and mix in using a cutting motion. 2. Cut the tuna into four equal strips along its length. 3. Place the nori seaweed on a sushi rolling...
From nhk.or.jp
From nhk.or.jp
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May 30, 2019 · Wet your fingers with water, then gently press about ¼ to ½ cup of rice over the nori leaving the edge away from you clear of rice. The rice layer should be thin, about 2 grains thick. Place a thin layer of vegetables, then a layer of ahi tuna on the rice about an inch away from the side closest to you.
From sizzlefish.com
From sizzlefish.com
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Apr 01, 1998 · Sear the tuna: Season the tuna fillet with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Heat a skillet over medium-high heat. When the skillet is heated, spritz with cooking spray and sear the tuna for 1-1/2 minutes on each side. Slice the fillet against the grain into horizontal strips. Make the rolls:
From finecooking.com
From finecooking.com
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From thespruceeats.com
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SEARED TUNA SUSHI ROLLS - RECIPE - FINECOOKING
Sear the tuna: Season the tuna fillet with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Heat a skillet over medium-high heat. When the skillet is heated, spritz with cooking spray and sear the tuna for 1-1/2 minutes on each side. Slice the fillet against the grain into horizontal strips.
From finecooking.com
From finecooking.com
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From genovaseafood.com
From genovaseafood.com
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From smallscreennetwork.com
From smallscreennetwork.com
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Apr 18, 2020 · 15 fresh and healthy sashimi-grade tuna recipes. Fresh and zesty recipes to make the most of top quality sushi.
From goodfood.com.au
From goodfood.com.au
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From ocwildseafood.com
From ocwildseafood.com
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From bctuna.com
From bctuna.com
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From gamewith.net
From gamewith.net
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From cookinglight.com
From cookinglight.com
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From allrecipes.com
From allrecipes.com
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From sushirecipes.org
From sushirecipes.org
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BLUEFIN SUSHI RECIPE - SHARE-RECIPES.NET
Bluefin Tuna Steak Recipes. 7 hours ago Fresh Bluefin Tuna Recipes 5 hours ago 4 (4 ounce) tuna steaks Steps: In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat.
From share-recipes.net
From share-recipes.net
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HOW TO FREEZE SUSHI GRADE TUNA? – FOOD & DRINK
Despite this, raw tuna can still be eaten safely. It is recommended by the Food and Drug Administration (FDA) that raw tuna be frozen at -4F (-20C) or below for seven days to eliminate parasites. If you freeze at -31F (-35C) or below until solid, then store at -31F (-35C) or below for 15 hours, then you can use the ice cube tray.
From smallscreennetwork.com
From smallscreennetwork.com
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From share-recipes.net
From share-recipes.net
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