- 4 Cups vegetable oil
- 1 Cup flour
- 6 Tablespoons cornstarch
- 1 Teaspoon salt, plus extra to taste
- 1/2 Teaspoon baking powder
- 20 shrimp, peeled, deveined, and split in half
- 1/2 Cup mayonnaise
- 2 Tablespoons Sriracha
- 2 Tablespoons rice vinegar
- 4 sheets rice paper
- 8 leaves bibb lettuce
- 6 Ounces ahi tuna, sliced
- 1 mango, sliced
- 1 avocado, sliced
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Preheat the oil in a heavy skillet to 350 degrees.
To make the tempura batter, mix together the flour, cornstarch, 1 teaspoon of salt, and baking powder. Slowly drizzle in ice water until you have a ribbony consistency, about 1 cup.
Dip each shrimp half into the tempura batter and shake off any excess. Fry in the oil for 1 minute, then remove from the oil and drain on a paper towel. When frying the shrimp, be careful not to overcrowd the pan so that temperature remains a constant 350 degrees throughout.
To make the spicy mayo, combine the mayonnaise, Sriracha, rice vinegar, and a pinch of salt to taste in a small bowl. Refrigerate until ready to use.
Place the rice papers in a bowl half full of warm water until completely soaked and then wipe off any excess water. Place the papers on a clean, dry surface. Place 1 ½ leaves of bibb lettuce ¾ the way down a sheet. Place a few slices of mango and avocado on top of the lettuce. Top with a couple of tuna slices and 3 shrimp halves. With your fingers placed on the top of the filling and your thumbs placed underneath the rice paper, fold the bottom lip of the rice paper onto the tuna roll. While pulling the filling, roll tightly. Roll until set. Slice the roll into 4-6 pieces and garnish with the spicy mayonnaise, sesame seeds, and scallions.
Calories Per Serving2061
Folate equivalent (total)79µg20%
How to make spicy tuna rolls
Spicy tuna is a common name for different rolls of sushi with two things in common: the use of tuna, and a spicy sauce. The tuna this roll is diced into small pieces, so the size of the initial block doesn’t matter. So it’s a great solution for odd shape blocks of tuna you might end up having that won’t fit any other roll.
- 4 sheets nori (dry seaweed)
- ½ pound sashimi-grade tuna, finely chopped
- 4 tablespoons mayonnaise
- 2 green onions, chopped
- 1 tablespoon hot chile sauce
- 2 ½ cups prepared sushi rice
- 1 tablespoon sesame seeds
Cut off the bottom quarter of each nori sheet reserve for another use.
Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.
I was surprised how many questions I had about the spicy mayo. It’s so simple, just mayo and sriracha. Make it as spicy or mild as you wish. You can use full fat mayo or light mayo, I use what I have on hand. I usually make a larger amount which I keep refrigerated in a squirt bottle to make it easy to drizzle over my poke bowl.
Seaweed rice rolls with tuna
It’s a delicious korean food that I know you will love.
When I was in America 10 years ago, I made gimbap for a potluck party. One Ukrainian lady was eating my gimbap, but peeling off the “black paper.” She thought that it was real paper, and she only wanted to eat the delicious stuff inside!
I make 2 kinds of gimbap in this video, so be sure to watch until the end for special bonus footage.
- 5-6 cups cooked rice (made from 3 cups of uncooked rice)
- 1 avocado
- crabmeat, a can of tuna , garlic, toasted sesame oil and seeds, and a green onion
Directions (2-3 servings)
- Prepare about 5-6 cups of cooked rice in a large bowl
- Make your mixing sauce by mixing up ½ tbs sugar, 1 ts kosher salt, and 1 tbs of vinegar until the liquid looks clear
- Mix rice with the mixing sauce and stir it evenly. Set it aside for now.
Prepare a large plate to arrange all ingredients for gimbap
- Make seasoned tuna flakes
- Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some toasted sesame oil over it. Toss it and cook it for 2 minutes
- Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.
- Keep stirring for another 3 minutes.
- Turn off the heat and add 1 chopped green onion, 2 ts of toasted sesame oil and 1 tbs of toasted sesame seeds.
Let’s roll gimbap!
- Place a sheet of seaweed(“kim”) on the bamboo mat and evenly spread a layer of rice in the center of it.
- Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crab meat strip.
- Roll it up gently using the bamboo mat.
- Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate
*tip: prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier.
Fillings for Kimchi gimbap
If you want to make kimchi gimbap, instead of tuna gimbap, mix the following ingredients and use them instead of tuna:
½ cup of chopped Kimchi, ½ tbs of hot pepper paste, 1 ts sugar, ½ tbs of toasted sesame oil, ½ tbs of sesame seeds, and 1 chopped green onion.
If you want to make these low carb, simply leave out the breadcrumbs. As long as you have processed the shrimp into a paste, the shrimp burgers will hold together without any breadcrumbs. You could also use some almond flour if for any reason they aren't holding together.
The key to the perfect crunchy and spicy tuna roll is a balance between spice and crunch. To accomplish this, begin with seasoning the tuna and making up some tenkasu, or crispy tempura flakes. These ingredients are then combined with traditional sushi rice, noni and any other ingredients you may want to create a sushi roll to impress your guests or enjoy on your own.
Let’s cook the most basic sushi roll, California Sushi Roll!
California Sushi Roll Recipe
The most popular roll sushi borned in U.S.
Prep time: 10 mins
Coock time: 10 mins
Total time: 20 mins
Ingredients (Serves 1 Roll, cut )
- 5 oz of lukewarm sushi rice (Sushi Rice Recipes)
- Half sheet of nori seaweed
- 2 oz of cooked crab meat or imitation crab meat
- 1/4 of an avocado, sliced in the inch slices
- 5 thinly sliced cucumber (Kirby or pickling cucumbers, peel off skin)
- Sesame seeds
- Kewpie Mayonnaise
- Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice.
TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
- Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge).
TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
- Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
- Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
- When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll.
TIP: When cutting a sushi roll, do not attempt to “chop” it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are “slicing” it. It will prevent the roll of being squashed and give you a cleaner cut.
Spicy Sriracha Tuna Wraps
Spicy Sriracha tuna wraps make a great alternative to spicy tuna rolls and are light and refreshing. They&rsquore perfect for lunch and come together in just 5 minutes. Lunch is all about quick and healthy recipes. Something that won&rsquot take forever to make and is light so it won&rsquot slow you down. Wraps and salads are my favorite lunch option because they&rsquore light, refreshing and super tasty.
Today, we&rsquore making spicy sriracha tuna wraps for a healthy lunch option. These wraps taste just like spicy tuna rolls for a fraction of the price. They&rsquore loaded with albacore tuna, lettuce, spinach, tomatoes, onion, celery and sriracha of course. If you don&rsquot have sriracha, buffalo or hot sauce will also work. For the creaminess, we used mayo but for an even healthier wrap, greek yogurt or mashed avocados work great too!
It all starts with the most delicious tuna salad ever. Combine the tuna with the sriracha, mayo and diced onion and celery. For the wraps, you will need soft medium flour tortillas. As a low-carb or keto option, you can use lettuce leaves instead of tortillas. The next and final step is to load the wraps with the spicy tuna salad, lettuce, spinach, tomato, and wraps. Olives, thinly sliced carrots, avocado, and cucumber are all delicious add-ins as well.
The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade. The fish should have a deep red color with no fishy smell. The tuna should remain refrigerated or chilled and on ice until prepared and served.
It’s best to eat raw fresh the day you make it, but it will keep in the fridge up to two days.
Types of Sushi Rolls
Not being a person of cultivated tastes, I’m not a big fan of Japanese sushi rolls. I prefer the “cruder” Korean kimbap in which sesame oil is blended into the rice. But the sushi rolls that Japanese restaurants in the United States come up with are very interesting.
Crazy Boy Rolls
deep-fried California Roll served with eel sauce
smoked salmon, asparagus and avocado
salmon, avocado, and cream cheese
imitation crab, avocado and cucumber
New York Roll
smoked salmon, apple, avocado
crab or salmon or shrimp + avocado and/or scallions
beef, cucumber, spinach leaves
garlic & albacore inside avocado & albacore on top of the roll
five different kinds of fish and avocado on California Roll
avocado, cucumber, lettuce, kaiware, asparagus, yamagobo
freshwater eel, crab and cucumber inside, rice and avocado outside
soft-shell crab, crab, avocado and cucumber with spicy sauce
freshwater eel and avocado on California Roll topped with sweet sauce
Bath Street Roll
(Bath Street in Santa Barbara)
crab, octopus, cream cheese, smelt egg, avocado and cucumber
avocado, unagi, kani kama, and cucumber
salmon and tuna on California Roll
turkey, cranberry salsa, cream cheese
Kappa Ma / Kappa Maki
turkey or chicken, cream cheese, pesto
Shrimp Killer (shrimp tempura and cucumber inside shrimp on top of the roll)
Spicy Tataki Roll (spicy tuna inside tuna and avocado on top of the roll)
Firecracker Roll (spicy scallop inside tuna and avocado on top of the roll)
Rattlesnake Roll (shrimp tempura inside fresh water eel and avocado on top)
Snowcorn Roll (crab and avocado inside baked white fish on top)
Baked Salmon Roll (cream cheese, yamagobo and avocado inside baked salmon on top)
Energy Roll (freshwater eel, yellowtail, yamagobo, green onions, smelt eggs)
Scallop Volcano Roll (California Roll on the bottom baked scallop and mushrooms on top)
California Rolls: Imitation Crab + Avocado
Hot Night Roll (shrimp tempura and cucumber inside spicy tuna on top)
Hungry Roll (spicy tuna inside crispy seaweed and tempura outside)
Soft Shell Crab Roll (soft-shell crab, avocado and cucumber)
Las Vegas Roll (cream cheese, avocado, yamagobo, crab and assorted fish inside whole roll deep-fried)
Watch the video: making CRISPY RICE w. SPICY TUNA (January 2022).