Spicy Tuna Roll

The spicy tuna roll is another american-style dish that has become a sushi staple. I can't think of any sushi restaurants (that serve specialty rolls) that don't have spicy tuna rolls on their menu. While learning any kind of sushi requires a lot of dedication and practice, this is a roll that is relatively quick and easy to make.

You will need:
-2 cups sushi rice (dry measure) Recipe Here
-about 1 lb spicy tuna. Recipe Here
-4 nori sheets
-wasabi & gari
-roasted sesame seeds

Optional ingredients:
-avocado
-cucumber

Tools:
-makisu
-knife
-plastic wrap

Spicy Tuna Recipe

The spicy tuna recipe is separated from the spicy tuna roll recipe to provide a reference for future posts that might involve spicy tuna.

Spicy tuna was invented in California around the 70's sometime after the california roll was created. Though it is not a traditional sushi recipe, it is used in many sushi dishes around the world. You can use this recipe for rolls, hand rolls, donburi and many other dishes. (Spicy tuna roll recipe here)

Ingredients:

-1 lb sashimi grade tuna

-1/4 cup Sriracha sauce (or other hot chili sauce)

-1 tablespoon mayonnaise (japanese mayo preferred)

These measurements are not set in stone. Adjust the hot sauce and mayonnaise portions to your liking. I like my spicy tuna pretty spicy, so I use a little more hot sauce. I keep this recipe nice and simple because I think it provides a cleaner taste, and because it's the way I was taught. Some optional ingredients are chili flakes or sesame oil. For non-traditional dishes such as this, there is a lot more freedom in the ingredients you choose to use!

I got this tuna from Marukai market in Costa Mesa. Marukai is a really great Japanese market that has locations in California, Hawaii, and Japan. You can also check out Mistuwa or other Japanese markets for some packaged sashimi grade fish. 

When choosing packaged fish from a market, all you really have to go by is the color of the fish. Try to find something with plenty of color and free from defects. (This tuna is slightly lighter in picture than in person) 

Spicy tuna is actually made from left over tuna parts that are scraped from the bones or are too oddly shaped to be used for sashimi or nigiri sushi. It is also typically lower quality than the tuna you would use for nigiri. Marukai packages these tuna parts and sells them for about $10/lb, which I think is great. Normally, sashimi grade tuna sells at the markets for about $30-$35/lb. If you're paying these prices for fresh tuna, it would be a waste to use it for spicy tuna. (At fish markets in L.A. you should be able to find tuna for about $15-$20/lb.)

Using a sharp knife, mince the tuna finely.

Pour sriracha and mayo into a bowl and mix. Adjust the recipe to your own taste.

Mix the spicy mayo with the tuna.

Cover with plastic wrap and leave in the refrigerator for later use.