Spicy Tuna Roll
This Spicy Tuna Roll is restaurant quality and beginner friendly. It's made with Sashimi-grade ahi tuna, an easy garlic Sriracha sauce, cream cheese, crunchy veggies, sushi rice and diced jalapeño for a little extra oomph!
Servings: 6 rolls
Ingredients
- ½ lb sushi grade ahi tuna, sliced in strips lengthwise *make sure ahi tuna is fresh and rated sushi grade before consuming it raw*
- 6 sheets nori sheets (roasted seaweed)
- 2 carrots, cut into ribbons or sliced thin
- 1 cucumber, peeled and seeded sliced thin
- 1 jalapeño, finely diced
- ½ block cream cheese block, sliced in strips *4oz = ½ block
- 1 avocado, sliced lengthwise in strips
- fried onion straws, or wonton strips (optional // for serving)*
- low sodium soy sauce OR coconut liquid aminos (optional // for serving)*
- wasabi/pickled ginger (optional // for serving)*
Sushi Rice
- 3 cups nishiki short or medium grain rice *whatever brand you choose just make sure it is recommended for sushi!
- 4 cups water
- 6 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1½ teaspoon maldon sea salt flakes
Garlic Sriracha Ailoli
- 5 tablespoon fat free mayonanaise
- huy fong, sriracha hot chili sauce, to taste
- ½ teaspoon garlic powder or 1 clove of fresh garlic, minced
Instructions
- Start preparing your sushi rice first. While most recipes instruct you to rinse rice in a fine mesh strainer until your water runs clear, I think it's optional. [read post for more details on this] I did a side by side experiment to compare rinsed rice vs not rinsed- and it's totally up to you! Add rice to a medium saucepan with water and bring to a boil. Once it starts to boil, reduce heat to low, cover and cook until the water is completely absorbed – about 15 minutes.
- While rice is cooking, mix rice-wine vinegar, salt, and sugar in saucepan (stirring over medium heat to help sugar and salt dissolve). Remove from heat and set aside.
- When rice has finished cooking, gently fold in vinegar mixture until it's evenly distributed.
- Prepare your other ingredients: cut carrots into ribbons or slice thin, cut cucumbers into long thin strips, dice jalapeño (seeds removed), slice cold cream cheese in strips lengthwise and slice avocado lengthwise.
- Slice ahi tuna with a very sharp, non-serrated knife in long, thin strips (about a quarter of an inch thick). Pro tips: •Cut in a direction that is against the grain. •You should always pull your knife backward when slicing the fish. •To keep the fish as fresh as possible, I also like to plate the strips over ice (just to keep it chilled).
- To make your spicy garlic sriracha sauce, stir and combine fat free (or regular) mayonnaise, garlic powder (or a fresh clove, minced) and sriracha. *I usually start with about 1 teaspoon of sriracha, mix and taste to see how much more to add.
- Now you're ready to roll! Place nori sheet on a bamboo mat (or a gallon size ziplock/plastic bag) and evenly distribute a thin layer of sushi rice (using your hands or back of a spoon). Wet hands and spoon to keep the rice from sticking.
- Spread garlic sriracha sauce in the bottom portion of your sushi roll (see photo), add diced jalapeño, carrot ribbons, cucumber strips, cream cheese, avocado, and ahi tuna.
- Pick up the bottom edge of the bamboo mat with your thumbs, while keeping the fillings in place with your other fingers. Fold bamboo mat over while tucking the fillings in under it. Tightly roll the rest without the bamboo mat until it's completely rolled up. (See video-it’s easier you give you a visual).
- Slice with a very sharp, non-serrated knife and set sliced pieces aside. Top sliced pieces with crispy wonton strips or fried onion straws. Serve immediately with pickled ginger, soy sauce, and wasabi. -Eat & Enjoy!
Nutrition
Serving: 1roll