SPICY SAUCE FOR SUSHI RECIPES

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SPICY TUNA POKE BOWLS (OBSESSED!) - SKINNYTASTE



Spicy Tuna Poke Bowls (Obsessed!) - Skinnytaste image

Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!!

Provided by Gina

Categories     Dinner    Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 14

1/2 pound sushi grade tuna (cut into 1/2-inch cubes)
1/4 cup sliced scallions
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 teaspoon sesame oil
1/2 teaspoon sriracha
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
1 cup cooked short grain brown rice or sushi white rice
1 cup cucumbers ((from 2 Persian) peeled and diced 1/2-inch cubes)
1/2 medium Hass avocado ((3 ounces) sliced)
2 scallions (sliced for garnish)
1 teaspoon black sesame seeds
Reduced sodium soy or gluten-free tamari (for serving (optional))
sriracha (for serving (optional))

Steps:

  • In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  • In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
  • Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.

Nutrition Facts : ServingSize 1 bowl, Calories 397 kcal, CarbohydrateContent 33.5 g, ProteinContent 32.5 g, FatContent 14.5 g, SaturatedFatContent 2 g, CholesterolContent 48 mg, SodiumContent 864.5 mg, FiberContent 6 g, SugarContent 3 g

CALIFORNIA SUSHI ROLLS RECIPE: HOW TO MAKE IT



California Sushi Rolls Recipe: How to Make It image

This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 60 minutes

Cook Time 0 minutes

Yield 64 pieces.

Number Of Ingredients 13

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat sticks, julienned
1 medium ripe avocado, peeled and julienned
Optional: Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with 1 nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make 8 rolls. Cut each into 8 pieces. Serve with soy sauce, wasabi and ginger slices if desired.

Nutrition Facts : Calories 35 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 30mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

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