Spicy Tuna Egg Rolls Recipes

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SPICY TUNA HAND ROLLS



Spicy Tuna Hand Rolls image

Provided by Food Network Kitchen

Time 1h10m

Yield 12 servings

Number Of Ingredients 20

1 1/4 cups sushi rice, rinsed
1 tablespoon rice vinegar (unseasoned)
1 tablespoon sugar
Kosher salt
2 tablespoons sesame seeds, toasted
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 to 4 teaspoons Sriracha (Asian chile sauce)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated peeled ginger
3/4 pound ahi tuna (about 1 1/4 inches thick)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
6 sheets seaweed (nori)
1 avocado, pitted, peeled and thinly sliced
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 bunch chives, cut into 3-inch pieces
Pickled ginger, for serving (optional)

Steps:

  • Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.)
  • Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use.
  • Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
  • Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.

LAZY WOMAN SPICY TUNA ROLL



Lazy Woman Spicy Tuna Roll image

This recipe was adapted from a poster on another board, Sandi in Hawaii, and we love it. When you are unable to have real sushi, this is a tasty substitution. It is great for a party as everyone can just help themselves. Check out my Lazy Woman California Roll. Don't forget the wasabi!

Provided by dawnie2u

Categories     Asian

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups short-grain rice or 2 cups sushi rice
2 1/4 cups water
4 tablespoons sushi vinegar
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 ounces sashimi-grade tuna, raw, chopped
1/4 cup mayonnaise
1 teaspoon sriracha sauce
2 ripe avocados, peeled and sliced thin
1 bunch green onion, sliced thin
tobiko (flying fish roe)
wasabi
sriracha sauce (optional)
nori

Steps:

  • Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny.
  • Layer the rice in a pie plate or other serving dish. On top of the rice, place the thinly sliced avocado until rice is covered.
  • Mix the tuna with the mayonnaise and sriracha chinese hot sauce.
  • Put the tuna mixture on top of the avocado and spread evenly.
  • Sprinkle with sliced green onions and chopped cucumber.
  • Sprinkle tobiko (if using) over the top. For a spicier version squirt some Sriracha Chinese Hot Sauce in a decorate pattern on top of the tuna.
  • Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls.
  • Have people mix a little wasabi with the soy sauce for dipping the rolls inches.
  • Place quartered squares of nori for people to roll their own little rolls.

SPICY TUNA ROLLS



Spicy Tuna Rolls image

Provided by Food Network

Time 40m

Number Of Ingredients 11

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
3 tablespoons snipped fresh chives
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/4 cup mayonnaise
1 teaspoon chili paste
3 Japanese cucumbers
1 teaspoons sesame seeds, toasted

Steps:

  • Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
  • Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

SPICY TUNA EGG ROLLS



Spicy Tuna Egg Rolls image

I love cooking and experiment with different foods....so this is how she was born. It's really simple to make! I hope you all enjoy. These eggrolls can also be baked.

Provided by tammysexton28

Categories     Spicy

Time 17m

Yield 8 serving(s)

Number Of Ingredients 5

1 (5 ounce) package Starkist sweet and spicy tuna
1 (16 ounce) package broccoli coleslaw mix (any brand)
1 (24 count) package egg roll wraps
cooking oil
water (for sealing eggrolls)

Steps:

  • In a medium-sized frying pan, add a small amount of cooking oil and allow to sizzle.
  • Pour brocoli slaw in the pan and cook for about 5 mins (depending) on your desire of tenderness. I like mines to have a little crunch.
  • Pour the cooked slaw in a mixing bowl and add spicy tuna.
  • Stir until the ingredients are mixed well.
  • Pour slaw mixture on a eggroll wrapper and seal as directed.
  • After all eggrolls are prepared, pour an inch (this depends on the depth of your frying pan) of cooking oil in a frying pan and allow to heat under medium heat. Make sure the oil is hot before you go on to the next step.
  • Place eggrolls in the heated oil until golden brown (or darker if you desire), then flip over to brown the other side.
  • I like to eat my eggrolls with Thai sweet chilli sauce -- delicious!

Nutrition Facts : Calories 279.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 8.6, Sodium 549.1, Carbohydrate 55.6, Fiber 1.7, Protein 9.4

SPICY TUNA ROLLS



Spicy Tuna Rolls image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 40m

Yield 8 to 10 rolls

Number Of Ingredients 23

2 tablespoons canola oil
1/2 red onion, sliced thin
1 carrot, peeled and julienned
1/2 cup sliced shiitake mushrooms
1 tablespoon garlic
1 teaspoon sriracha or hot sauce
1 tablespoon soy sauce
1/2 lime, juiced
1 tablespoon freshly chopped cilantro leaves
1 egg white
1/2 teaspoon cornstarch
10 egg roll wrappers
1 pound fresh yellowfin tuna, cut into 1/2 by 3-inch strips
Scallions, for garnish
Orange slices, for garnish
Citrus Dipping Sauce, recipe follows
3 oranges, juiced
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons sliced scallion
Pinch red pepper flakes
Pinch kosher salt
Pinch coarse ground black pepper

Steps:

  • In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.
  • Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
  • In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
  • Preheat oil in a deep-fryer to 350 degrees F.
  • On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling.
  • Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
  • In a small bowl, mix all ingredients and reserve.

SPICY TUNA SOY ROLL



Spicy Tuna Soy Roll image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 1 serving

Number Of Ingredients 13

6 ounces sushi grade tuna
1/4 cup Spicy Mayo, recipe follows
1 sheet of soy paper (Japanese market)
3 to 4 (depends on the size) ohba shiso mint leaves (Japanese mint)
1/2 avocado, thinly sliced
4 slices seedless cucumber
Handful shredded carrot
Soy and Wasabi, as condiments
1 cup mayonnaise
1 teaspoon sambal (Asian market)
1 1/2 teaspoons chili oelek (Asian Market)
1/2 teaspoon sesame oil
Pinch ground cayenne pepper

Steps:

  • Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste.
  • In a bowl, whisk all ingredients together.

SPICY TUNA ROLLS



Spicy Tuna Rolls image

Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.

Provided by ChefJackie

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g

SPICY TUNA SUSHI ROLL



Spicy Tuna Sushi Roll image

A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.

Provided by sugarplum9085

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h45m

Yield 4

Number Of Ingredients 11

2 cups uncooked glutinous white rice
2 ½ cups water
1 tablespoon rice vinegar
1 (5 ounce) can solid white tuna in water, drained
1 tablespoon mayonnaise
1 teaspoon chili powder
1 teaspoon wasabi paste
4 sheets nori (dry seaweed)
½ cucumber, finely diced
1 carrot, finely diced
1 avocado - peeled, pitted and diced

Steps:

  • Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
  • Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
  • To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
  • Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 47 g, Cholesterol 16 mg, Fat 11.7 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 214.1 mg, Sugar 1.7 g

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