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Spicy Tuna Roll Recipes

Written By cut hayatul wardhani on Friday, 7 August 2015 | 09:09

Spicy tuna roll is - the common name for different rolls of sushi with two things in common: the use of tuna and spicy sauce. Tuna roll is cut into small dice, so the initial block size does not matter. To that end, some places using pieces of tuna are not great or good enough to be used in other dishes.

spicy tuna rolls into the preferred typical food from all walks of life, from children to adults. especially teenagers. especially the lovers of spicy, matched with these foods. in addition to the spicy tuna roll rich in protein, nutrient-rich foods or can be said that healthy carbohydrate foods has become my favorite course.

spicy tuna rolls lately a lot for the sake of Indonesian teenagers, who really want to exist in the culinary world. they not only eat, but try to show off to social networks such as, instagram, twitter, path, facebook, online, snapchat, or even other social media such as to friends or relatives who are involved seem too time consuming. sour spicy tuna is very attached to his tongue, not infrequently, one culinary desires this, so let's try to discuss the ingredients and how to make spicy tuna roll, let's go:
Spicy tuna roll
Spicy tuna roll 

Ingredients :

For sushi rice:

  • 1 cup of rice or as needed
  • 1 1/4 cup water (add to taste)
  • 1 tablespoon sugar
  • 1 teaspoon vegetable oil
  • 2 tablespoons rice wine vinegar


To fill:


  • 2 tablespoons mayonnaise or Kewpie
  • 1-2 teaspoons Sriracha (depending on tolerance spices)
  • 1/2 pound sushi grade ahi tuna, diced small
  • 1/4 tsp kosher salt (more to taste)
  • 1/4 teaspoon black sesame seeds
  • 6 sheets of toasted nori
  • 1 cucumber, a handful of sprouts mixture sari Asia


For the sauce:


  • 2 tablespoons ponzu sauce
  • 2 tablespoons soy sauce
  • sesame seeds or chives as garnish


How to make Spicy Tuna Roll :

  1. Stake rice in a colander and rinse thoroughly until the water runs clear. For rice cooker, add the rice and water. Set your rice cooker to "sushi rice" setting (this may vary depending on your rice cooker). Alternatively, you can cook on the stove by adding water and rice into a small saucepan, cover the pan and cook until the water evaporates and the rice is tender. In a small saucepan, combine sugar, vegetable oil, rice wine vinegar and salt. Cook over medium-low heat until the sugar dissolves. Stir into rice mixture; continue stirring until the rice is thoroughly coated. Let the rice cool to room temperature.
  2. In a small bowl, mix mayonnaise and Sriracha until the color turns pale, salmon-like color. Add ahi tuna, and stir until the tuna is completely coated. Salt to taste. Adjust the amount of Sriracha to your liking; I added an extra squeeze or two because I welcome spice. Sprinkle in black sesame seeds and toss the mixture once again.
  3. To assemble the hand roll, put a sheet of nori on a flat surface. Dampen your hands (this will make it easier to scoop rice) and put a tiny bit of rice, spread evenly on one side of the sheet of nori. Over rice with a spoonful of mixture of tuna, a few slices of cucumber juice and a small handful of sprouts Asia.
  4. Roll up roll hand by starting at the bottom left corner of the sheet nori, not even the opposite of.
  5. Roll, creating a cone-shape, make sure you roll it tightly as possible so that patches will not fall.
  6. Repeat the filling and the process continues until all the roll your hand assembled.
  7. In a small ramekin, combine ponzu sauce, soy sauce and top with a little sesame seeds or leeks. Serve with hand rolls.


ready and serve. success !!
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