Spicy Tuna Roll With Ginger Soy Dipping Sauce Recipes

SPICY TUNA ROLLS

Steps:

• Cook two cups of sushi rice and add vinegar and sugar mixture.
• In a bowl, mix together the tuna, Kewpie, and sriracha. Add more hot sauce or Kewpie if needed.
• Cover your sushi mat with cling wrap to keep your mat clean.
• Take your one sheet of nori and place it with the shiny side face down.
• Take ¼ cup of rice, and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice. I try to make a horizontal indent on the rice to make room for the spicy tuna mix.
• Add one scoop of the spicy tuna mix horizontally on the bed of rice, leaving about half an inch of room from the bottom of the nori. The key is to add less fish than you think.
• Take the bottom edge of the sushi mat and slowly move the nori sheet over the filling, completely wrapping the spicy tuna and rice in the sheet. Use an upwards motions with the sushi mat to guide your spicy tuna roll upwards. Try to keep the roll tight by applying even and gentle pressure while rolling upwards. Be gentle to prevent your nori from breaking or having rice or fish from coming out the sides.
• Continue this motion until your roll comes away from the mat. You may need to cut the additional nori at the end.
• Using a very sharp knife, cut the roll in quick and steady slices. Wipe down the knife in between cuts to prevent mangling your roll.
• Serve immediately and enjoy!

AHI TUNA WITH SOY GINGER LIME SAUCE

Steps:

• Combine vinegar, water, sugar, salt, and chili flakes in a medium saucepan and bring to a boil over high heat.
• Remove from heat. Add cucumber slices and stir.
• Let it rest for 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.
• Whisk together all soy ginger lime sauce ingredients together in a small bowl. Set aside until ready to serve.
• Place sesame seeds on a plate. Pat dry the tuna steaks with a paper towel to remove excess water.
• Dredge and press tuna in sesame seeds, coating evenly. Sprinkle with more seeds as needed.
• In a medium frying pan over medium-high heat, warm the oil until just smoking.
• Frying two portions at a time, arrange the tuna steaks in the pan (do not overcrowd) and cook until the sesame seeds start to turn golden underneath, about 1 minute.
• Turn the tuna over and cook for 1 minute.
• Sear the edges of the tuna for 15 seconds on each edge.
• Transfer the tuna to a plate with a paper towel, gently patting to soak up any excess oil. Repeat with remaining tuna portions.
• Transfer tuna to a cutting board and cut ¼-inch thick slices.
• Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce.

SEARED AHI TUNA STEAK WITH DIPPING SAUCE

Steps:

• To make the sauce, whisk together the sauce ingredients in a small bowl. Let sit at room temperature while you cook the fish.
• Season the tuna steaks with salt and pepper on both sides.
• Heat a heavy-bottomed pan over medium-high heat, about 3 minutes. Add the oil and swirl to coat.
• Place the fish in the hot pan. Cook until a golden crust has formed and the fish is medium-rare (red warm center), about 2 minutes per side.*
• Transfer the tuna steaks to a cutting board. Cut them into 1⁄4-inch-thick slices and serve with the sauce for dipping.

GRILLED TUNA STEAK

Steps:

• Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550.
• Pat dry the tuna with a paper towel.
• Combine the salt and pepper in a small dish and season the tuna steaks.
• Place the seasoned tuna steaks over direct heat and grill for approximately 3 minutes. Flip to the other side and cook an additional 3 minutes. The internal temperature should be between 125 and 130 degrees F for a medium rare steak.
• Remove from the grill. Slice the tuna into pencil thin slices and serve with the dipping sauce. Tuna is best served warm.

SPICY TUNA AVOCADO ROLL RECIPE (+VIDEO)

Steps:

• Make the Sushi Rice: Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
• Cut the Tuna: slice the tuna into 1/2-inch thick strips.
• In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
• Mix tuna strips with spicy mayo in a medium bowl.
• Assemble Tuna Avocado Rolls: Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
• Cut off 1/3 of the nori seaweed sheet using kitchen scissors.
• Place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
• Take ¾ cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water* to prevent sticking.)
• Sprinkle with sesame seeds evenly on top. (I recommend toasting the sesame seeds first. Simply add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.)
• Flip the rice covered nori sheet so that rice is facing down.
• Place tuna strips and sliced avocado on top of the nori.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
• Once the roll is complete, move the roll to the cutting board and cut each roll into 8 pieces.
• Serve with optional soy sauce, pickled ginger, and wasabi paste.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SPICY TUNA ROLL WITH GINGER-SOY DIPPING SAUCE

Steps:

• For the ginger-soy dipping sauce: Combine the soy sauce, vinegar, chile garlic sauce, garlic, scallions and ginger in a small bowl. Stir well to combine and set aside.
• For the spicy tuna: Mix the tuna with the mayo and chile garlic sauce in a medium bowl. Lightly toss to coat and set aside.
• For the sushi roll: Prepare a bamboo sushi rolling mat by wrapping it completely in a tight layer of plastic wrap. Additionally, fill a small bowl with water and the rice wine vinegar and set aside.
• Fold a sheet of nori about an inch up and remove the bottom piece. Briefly toast over an open flame until pliable, about 10 seconds.
• Put the toasted nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread some of the rice on the nori sheet, leaving about 1 inch exposed on top. Dip your fingers in the water/vinegar bowl if the rice is sticking to your hands.
• Starting about 1/2 inch up from the bottom of the nori, spread a very small amount of wasabi paste along the length of the sheet. Spoon an even layer of the spicy tuna over the wasabi and place some of the cucumber strips on the sides of the spicy tuna. Add 3 to 4 pieces avocado in a single layer. Roll the nori up over the fillings and tuck under to enclose entirely. Gently press the bamboo mat and continue rolling to tighten. Remove the bamboo mat and trim the ends of the roll.
• With a clean knife, cut the sushi roll in half. Line up the halves and cut through both rolls to make 6 even pieces. Repeat this process with the remaining ingredients to make the second roll. Serve the rolls with a dollop of wasabi paste and small bowls of the dipping sauce.