This Is How I Spicy Tuna Roll: Sushi (Part 1)

So, I am still on vacation in Dallas visiting my parents. . (hence all the Korean food posts). My dad also owns a couple sushi restaurants in downtown Dallas so what better opportunity to have him teach me how to make sushi! I mean how hard could it really be right? HA! 🙂

Well, for one thing, having easy access to sushi-grade fish and all the fixings I need at my fingertips isn’t a bad deal. . I asked my mom where I could buy sushi grade fish and she said the Japanese market. If you’re lucky enough to have one close by, hooray! If not and if you seriously want to try making your own at home, you can safely buy fish online. After doing a little research, here’s what I found online, all on this guy’s blog, Sushi Otaku. And I’ll be honest, the fish was prepped for me (of course) but I did make the sushi rice myself!

After all the effort of getting the fresh, sushi grade fish, you’d better believe making that roll and savoring every bite will sure be worth it. . but come on, it’s easier to go out and get your fave sushi at a restaurant right? Well, if you are ever interested in making your own or having a sushi party, here’s one of my favorites: Spicy Tuna Rolls. Y.U.M.

Once you have everything laid out and ready (and get pretty good with the sushi rolling mat), you’re set! Takes no time after that! Hope you enjoy the post! I devoured these in under 15 minutes. . . and because I made them myself (and yes- they weren’t the prettiest things) I enjoyed them even more.

This Is How I Spicy Tuna Roll!

Ingredients

Sushi Rice:

• 2 cups Japanese rice, such as Nishiki, or medium grain white rice from any Asian market
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt

Spicy Tuna Mixture:

(My dad would not release how they make their spicy tuna. . so this is from my friend Bobby)

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon chipotle pepper puree
• 1 tablespoon honey
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 1 1/4 pounds fresh tuna, finely diced

For the rolls:

• 4 (8 1/4 by 7 1/4-inch) sheets roasted nori (seaweed)
• Sushi rice
• Spicy tuna
• 1/2 English cucumber, julienned lengthwise and seeded (remove the part with the seeds)
• Soy sauce
• Wasabi
• Ginger (sushi ginger) for serving

Directions

For the sushi rice: In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed (only do this if you have time and want to, if not, it’s not a big deal). Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer’s directions.

While the rice is cooking, bring the rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.

When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl and pour the cooled vinegar mixture over top of rice. “Cut” rice several times (or mix gently) to evenly distribute vinegar mixture, then allow to cool. When the rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

Directions